Skip to main content
Recipes

Wild Mushroom, Haricot Vert, and Shallot Sauté

By Lane Crowther

5.0

(1)

Recipe information

  • Yield

    8 Servings

Ingredients

5

tablespoons butter, divided

4

large shallots, halved, thinly sliced

1

teaspoon chopped fresh thyme

1

1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced

1

/2 pound button mushrooms, thickly sliced

1

/3 cup Madeira

3

/4 pound haricots verts or small slender green beans, trimmed

3

tablespoons (about) low-salt chicken broth (optional)

Need to make a substitution?

Preparation

  1. Step 1

    Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.

    Step 2

    Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.

    Step 3

    Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.

Explore Bon AppétitChanterelle MushroomMushroomVegetableShiitake MushroomOyster MushroomButton MushroomGreen BeanShallotEasySideVegetarianGluten-FreeNut-FreeSauté