A gourmet make over on a Thanksgiving Tradition. Using Haricots Verts instead of canned or frozen green beans and Golden Gourmet Mushrooms in place of canned mushroom soup, this will be a new classic.
Ingredients:
1 pound fresh, tender French green beans
2 tablespoons olive oil
1 tablespoon butter
2 packs brown or white beech mushrooms (or other wild cultivated mushroom)
1 cup thinly sliced red onion
4 tablespoons heavy cream
Sea salt and black pepper to taste
1 cup toasted panko bread crumbs (if desired)
Method:
Bring a saucepan of water to a boil, and add the beans. Simmer until crisp-tender, about three minutes. Drain, rinse under cold water, and drain again. Place the beans into a prepared casserole dish and set aside.
Heat the oil and butter in a heavy skillet over medium heat, and add the red onions, sauté until soft and slightly brown. Remove from pan with a slotted spoon and set aside.
In the same pan add the mushroom pieces and sauté until golden brown. Add salt and pepper to taste. Add the room temperature cream and cook until slightly thickened.
Pour the mushroom and cream mixture over the beans and top with the red onions.
Toasted panko crumbs can be used as a crunchy topping.
The dish can be kept warm in a 300 degree oven or microwave for 2-3 minutes on medium power just before serving. Serves 6 as a side dish.
* For extra richness add 1 cup of grated Gruyere cheese to the mushroom cream mixture.
This recipe is courtesy of
Dinner at Home, Personal Chef Service
Rediscover the Pleasure of Dining at Home
Pamela Croft, Owner and Certified Personal Chef
858-792-8866
www.dinnerathome-sd.com
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