Green Beans With Mushroom-Madeira Sauce

Recipe Ingredients

3 tablespoons	45ml	Butter
6 oz	170g	Shiitake mushrooms - stemmed and sliced
6 oz	170g	Oyster mushrooms - sliced
3/4 teaspoon	3.8ml	Dried thyme
3 tablespoons	45ml	Chopped shallots
1/2 cup	118ml	Madeira
1 cup	237ml	Whipping cream
1 lb	454g / 16oz	Fresh green beans - trimmed
		Vegetable oil - for deep-frying
2		Leeks, white and pale green parts only - sliced thin (large)
		Crosswise
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; saute 5 minutes. Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.

Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)

Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350 degrees. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.

Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.

Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

This recipe yields 6 servings.

Source:
Bon Appetit, September 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.