Sautéed green beans and mushrooms belong on pretty much any holiday table.
Course: Side Dish
Author: Katie Workman
½cupthinly sliced shallots
Kosher salt and freshly ground pepper to taste
1teaspoonminced fresh thyme leaves
1poundoyster mushroomsor other mushrooms, trimmed and thickly sliced (or 2 pounds; see recipe intro and Note)
1poundgreen beans or haricot vertstrimmed and halved crosswise
¼cupless-sodium vegetable or chicken broth
In a large deep skillet, melt 2 tablespoons of the butter over medium heat. Add the shallots, season with salt and pepper and sauté for about 5 minutes, until golden brown and tender. Add the thyme and mushrooms and season again with salt and pepper. Sauté until the mushrooms are golden brown and tender, and any liquid that the mushrooms released has evaporated, about 8 minutes. Pour in the Madeira and sauté for another 2 minutes, until the Madeira has evaporated. Turn the mixture into a large bowl.
Carefully wipe out the skillet. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the green beans, season with salt and pepper, and sauté for 1 minute, then add the broth, cover the pan, and allow the beans to cook for another 3 minutes for regular green beans, 2 minutes for thinner haricot verts. Remove the lid, return the mushrooms to the pan, and sauté until the liquid has all evaporated and the beans are just crisp tender and the mushrooms have heated up again, another minute or two. Serve hot.
In the photos there are twice the amount of mushrooms called for in this recipe (two pounds instead of one – see the headnote for info about sautéing two pounds of mushrooms in two batches).