Green Beans With Mushroom Madeira Sauce Recipes

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

GREEN BEANS WITH MUSHROOMS RECIPE

Steps:

• If using frozen green beans, follow the stovetop cooking instructions on the package. If using fresh green beans trim the ends on all the green beans (this can be tedious) Or you can just buy pre-trimmed beans which are a bit spendier. Fill a medium pot 2/3 with water and bring to a rapid boil. Add beans and boil 6 to 7 minutes, until crisp-tender.
• Drain beans immediately and rinse them with cold water to stop the cooking process, set beans aside.
• Heat a large skillet over med/high heat. Add 1 Tbsp olive oil and 1 Tbsp butter. Add mushrooms and onions and saute until tender (3-5 min).
• Add cooked beans to the skillet and drizzle with 1 Tbsp soy sauce and 1 tsp sesame oil. Sprinkle with salt and pepper if needed, then stir everything to combine. Saute an extra minute, and it's done!

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
• Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
• Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add all mushrooms and thyme; saute 5 minutes.
• Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes.
• Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
• Add cream and simmer until slightly thickened, about 2 minutes.
• Set sauce aside.
• Cook beans in large pot of boiling salted water until just tender, 5 minutes.
• Drain.
• Transfer to bowl of ice water; cool.
• Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.).
• Pour enough oil into large deep saucepan to reach depth of 4 inches.
• Heat oil to 350°F
• Place 1/4 of leeks in small metal strainer.
• Lower strainer into oil; fry until golden, 40 seconds.
• Lift strainer from oil.
• Drain leeks on paper towels.
• Repeat with remaining leeks in 3 more batches.
• Season leeks with salt.
• Melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add beans and remaining 1 tablespoon shallots; toss to heat through.
• Season with salt and pepper.
• Place beans on platter.
• Bring sauce to simmer.
• Spoon sauce over beans.
• Sprinkle with fried leeks.