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Category: Beans
Prep Time: Cook Time: Total Time:
1 lb cremini mushrooms, brushed clean and quartered
2 tbsp extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 tbsp minced garlic
2 1/2 lb snap beans (green beans), trimmed
1 cup caramelized shallots*
1/4 cup chopped toasted hazelnuts
Preheat an oven to 400.
In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.
Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.
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SNAP BEANS WITH CARAMELIZED SHALLOTS AND ROASTED MUSHROOMS
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Category: Beans
Prep Time: Cook Time: Total Time:
1 lb cremini mushrooms, brushed clean and quartered
2 tbsp extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 tbsp minced garlic
2 1/2 lb snap beans (green beans), trimmed
1 cup caramelized shallots*
1/4 cup chopped toasted hazelnuts
Preheat an oven to 400.
In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.
Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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