Green Beans and Crispy Shallots, Friday Night Snacks and More...

Green Beans and Crispy Shallots

Bookmark
Green Beans and Crispy Shallots, Friday Night Snacks and More...

Green Beans and Crispy Shallots

Mike Nadelman
This harmonious combination of green beans, shallots and butter is a winner. Try to get authentic haricots verts — thin, very young green beans — available in specialty food stores or at farmers' markets, or choose the smallest, firmest regular string beans you can find. Make sure to cook them fully; they should be tender, not crunchy. Too often beans are just blanched, and their taste is not what it should be.
No ratings yet
Total Time 30 mins
Course Side Dish
Cuisine American, French
Servings 4 servings

Ingredients
  

  • lb. green beans trimmed
  • tsp. Morton kosher salt plus more
  • 1/3 cup vegetable oil
  • 3 large shallots thinly sliced
  • 1 lb. mushrooms optional tough stems removed, torn into large pieces
  • 4 Tbsp. unsalted butter
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • Freshly ground black pepper
  • 2 oz. Parmesan finely grated (optional)

Instructions
 

  • Cook green beans in a medium pot of boiling salted water until bright green, about 2 minutes. Beans should be cooked enough not to be crunchy. Drain and rinse green beans under cold water to stop them from cooking more and retain their color. Set aside.
  • Heat oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until browned, frizzled, and crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with salt. Set aside for serving.
  • Add mushrooms to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium and add butter, reserved green beans, and 1½ tsp. kosher salt. Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about 5 minutes. Add vinegar and season generously with pepper. Cook, stirring often, 1 minute.
  • Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with Parmesan and reserved crispy shallots.

Video

Tried this recipe?Let us know how it was!

Leave a Comment