Green beans don’t normally steal the dinner show, but this delicious recipe is far from normal.
Photo by Gwénaël Le Vot
SERVES 6–8
3 tablespoons unsalted butter or olive oil (more if needed)
1 pound small shallots or cipollinis, peeled and sliced or whole
Kosher salt
Fresh ground black pepper
2 pounds green beans, trimmed
3 tablespoons garlic olive oil, divided
1 pound button mushrooms, halved or quartered
1 tablespoon fresh thyme leaves
Fresh lemon juice from ½ lemon
In a large nonstick skillet over medium heat, melt butter. Add shallots and season with salt and pepper. Lower heat to medium-low and cook, stirring only occasionally, until onions are a deep brown, 35–45 minutes. Do not move onions around too much or they will not caramelize. Add more butter/oil if needed, to keep from burning.
While onions are cooking, bring a large pot of salted water to a boil. Add green beans and cook until crisp-tender, about 3–5 minutes. Drain and add water and ice to stop the cooking process. When completely cold, drain, pat dry and set aside.
In another large skillet or saucepan, over medium heat, heat 2 tablespoons garlic olive oil. Add mushrooms and cook until brown and all liquid has cooked away, about 10 minutes. Add remaining tablespoon of garlic olive oil, green beans, onions and thyme. Saute 2–3 minutes and adjust seasoning if needed. Toss with lemon juice and serve immediately.
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