Ingredients
serves Serves 6 to 8, active time 1 hour, total time 1 hour 15 minutes
- 4 tablespoons unsalted butter, divided
- 1 pound cipollini onions, trimmed and peeled
- Kosher salt and freshly ground black pepper
- 2 pounds green beans, trimmed
- 2 tablespoons canola or vegetable oil
- 1 pound button mushrooms, washed, trimmed, and cut into quarters
- 1 medium shallot, finely chopped
- 4 medium cloves garlic, minced (about 4 teaspoons)
- 1 teaspoon picked fresh thyme leaves
- 1 teaspoon soy sauce
- 1 teaspoon juice from 1 lemon
Procedures
-
Melt 3 tablespoons butter in a large non-stick or cast iron skillet over
medium heat. Add cipollini onions, season well with salt and pepper, reduce heat
to low, and cook, turning occasionally, until onions are a deep, caramel brown,
about 45 minutes total.
-
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook
until tender-crisp, about 3 minutes. Drain and run under cool running water
until at cold. Set aside.
-
Heat oil in a large saucepan over high heat until lightly smoking. Add
mushrooms and cook, stirring occasionally, until they've released all their
liquid and are browned, about 10 minutes total, reducing heat if oil starts to
smoke excessively. Season to taste with salt and pepper. Add shallots, garlic,
thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about
30 seconds. Add soy sauce and toss to combine.
-
Add green beans, onions, and lemon juice to mushrooms and toss to reheat and
combine. Serve immediately.
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