Green Beans with Creamy Mush­room Sauce

EatingWell - - FRESH | INK -

AC­TIVE: 1 hr TO­TAL: 1 hr 35 min

This de­con­structed take on the pop­u­lar casse­role is served at José An­drés’ Amer­ica Eats Tav­ern in Wash­ing­ton, D.C. One taste and you’ll see that he im­proves on the orig­i­nal (no of­fense, Mom). This ver­sion fea­tures per­fectly cooked green beans in a sauce made with real cream. An­drés even gives the tra­di­tional canned french-fried onions a run for their money with some freshly friz­zled shal­lot rings. (Photo: page 71.)

2 cups sliced shal­lots, di­vided 6 ta­ble­spoons ex­tra-vir­gin olive oil

1 cup sliced crem­ini mush­rooms

4 cloves gar­lic, sliced

1 cup heavy cream

4 cups mush­room broth

2 pounds green beans, trimmed

and cut into 1-inch pieces

1/2 tea­spoon salt

2 ta­ble­spoons minced fresh chives

1. Sep­a­rate shal­lot slices into rings. Heat oil in a large skil­let over medium-high heat un­til shim­mer­ing. (To test if your oil is hot enough, add a shal­lot ring: if it starts siz­zling on con­tact, the oil is ready.) Add 1½ cups shal­lots and cook, stir­ring fre­quently, un­til browned, 4 to 8 min­utes. Us­ing a slot­ted spoon, trans­fer the shal­lots to a pa­per-towel-lined plate and set aside.

2. Add mush­rooms to the pan (care­ful, they might spat­ter) and cook, stir­ring, un­til golden brown, about 2 min­utes. Add gar­lic and the re­main­ing ½ cup shal­lots. Cook, stir­ring, un­til the shal­lots are soft­ened and fra­grant but not brown, about 1 minute. Add cream and cook, stir­ring, un­til re­duced by half, about 2 min­utes. Add broth and cook, stir­ring oc­ca­sion­ally, un­til thick­ened and re­duced to about 2 cups, 25 to 30 min­utes.

3. Mean­while, put a large pot of wa­ter on to boil. Set a large bowl of ice wa­ter by the stove. Cook green beans in the boil­ing wa­ter un­til ten­der-crisp, 2 to 3 min­utes . Us­ing a slot­ted spoon, trans­fer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking wa­ter and re­turn the beans to the pot.

4. Trans­fer the mush­room mix­ture to a blender. Add salt and puree un­til smooth. (Use cau­tion when puree­ing hot liq­uids.) Pour the mix­ture over the beans and stir to coat. Cook over medium heat un­til heated through, 1 to 3 min­utes. Trans­fer to a serv­ing dish and serve topped with the fried shal­lots and chives.

SERVES 10: 3/4 cup each



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