Wild Mushrooms Frenchified Green Beans And Shallot Saute

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From bon appetit october 2005. Success depends completely on the freshest ingredients used.

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Steps

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In a large pot over medium-high heat melt 1 / 4 cup butter.

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Add the shallots and thyme , sauteing until shallots begin to brown , approximately 4 minutes.

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Add the mushrooms.

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Season with salt and pepper.

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Saute the mushroom mixture only until the juices evaporate , about 8-10 minutes.

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Do not overcook.

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The mushrooms should not be slimy !.

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Next add the madeira , tossing with all the ingredients until evaporated , about 1 minute longer.

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Set pan aside- off burner.

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In a medium-sized pot of boiling , lightly salted water blanch the haricots until crisp-tender , about 4 minutes.

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Drain and rinse with cold water to halt cooking.

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Drain.

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Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter.

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Stir in the haricots verts.

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Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through , about 2-3 minutes.

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If mixture is too dry , add some vegetable or chicken broth 1 tablespoon at a time.

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Season with salt and freshly .

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Ingredients

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butter, shallots, lemon thyme, wild mushrooms, brown button mushroom, madeira wine, french haricots vert, low sodium vegetable broth, salt & freshly ground black pepper