From the blog For Love of the Table
8 oz. haricot verts/slender green beans, stems trimmed away
1 to 2 T. olive oil
1/2 lb. chanterelles, trimmed, cleaned and sliced or halved/quartered—depending on their size
1 T. butter…plus more as needed
1 medium shallot (about 20 g), peeled and finely diced (about 2 T.)
1 T. minced flat leaf parsley
1 T. minced chives
Salt & pepper
Bring a large pot of water to a boil. Add salt until the water tastes salty (about a teaspoon per quart). Add the green beans and cook until just tender. Drain. Rinse under cold running water…or spread on kitchen towels…to cool. (I tend to rinse if I’m working ahead and spread on towels if I’m using right away.)
Heat a sauté pan that is large enough to hold the mushrooms in a snug single layer over high heat. Film the pan with oil. Add the chanterelles to the pan. Sauté the mushrooms until they are tender and nicely caramelized—this will take about 5 minutes. As they cook, regulating the heat to prevent scorching if necessary, and stirring/tossing occasionally. Season with salt after the mushrooms have been in the pan for about 2 minutes (they should have some color at this point—the salt will not only season them, but will encourage the mushrooms to release their juices and will slow down the caramelization process).
If serving right away, reduce the heat to medium low. Push the mushrooms to the perimeter of the pan and add the butter to the center of the pan. Add the shallots, along with a pinch of salt, to the melting butter and cook, stirring occasionally, until the shallots are softened—a minute or two. Add the green beans to the pan along with the herbs and heat through, seasoning to taste with salt and pepper and adding more butter if the mushrooms and green beans seem dry.
If working ahead, transfer the mushrooms to a plate. When ready to serve, warm a sauté pan that is large enough to hold all of the beans and mushrooms over medium heat. Add the butter. When the butter has melted, add the shallots along with a pinch of salt. Cook until the shallots are tender—about a minute or two. Add the mushrooms, green beans and herbs to the pan and increase the heat slightly. Cook until the green beans and mushrooms are hot through, seasoning to taste with salt and pepper and adding more butter if the mushrooms and green beans seem dry.
Serves 2 to 3 as a side dish.
Notes:
This recipe may be multiplied to serve as many as you like. Increase the size of your sauté pan as necessary to hold all of the cooked mushrooms and green beans. You may need to sauté the chanterelles in batches so that they will caramelize nicely (don’t pile the mushrooms into the pan…add only as many as will fit in a snug single layer). Add fresh oil with each batch.
When chanterelles aren’t available, this dish may be made with any mix of your favorite mushrooms.
http://www.forloveofthetable.com/2018/11/a-few-ideas-for-chanterelles-season.html
As published on forloveofthetable.com
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