Serves: 8
· 1 ounce dried porcini mushrooms
· 1 cup boiling water
· 6 tbsp. (3/4 stick) butter, divided
· ½ cup minced shallots
· 1 pound assorted fresh wild mushrooms
· 1 ½ pounds green beans, trimmed, cut into 1 ½ inch lengths
Combine dried porcini mushrooms and 1 cup boiling water in small bowl; let stand until porcini soften, about 30 minutes. Strain, reserving soaking liquid; coarsely chop porcini. Melt 4 tbsp. butter in large nonstick skillet over medium-high heat. Add shallots and sauté until slightly softened, about 2 minutes. Add fresh mushrooms and porcini and sauté until juices form, about 10 minutes. Add porcini soaking liquid, leaving any sediment behind. Stir until mushrooms are tender and juices evaporate, about 2 minutes. Season mushrooms to taste with salt and peeper. Transfer mushrooms to bowl. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drian. Cool green beans under cold water; drain well. (mushrooms and green beans can be prepared 1 day ahead. Cover mushrooms and refrigerate. Wrap green beans in paper towels, enclose in resealable plastic bag, then refrigerate.) Melt remaining 2 tbsp. butter in large nonstick skillet over medium heat. Add green beans and mushrooms. Cook until vegetables are heated through, stirring often, about 7 minutes. Seasoning generously with salt and pepper.