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Jenn skipped the leeks and just replaced them
with the already prepared French's Fried Onions - frying your own is really
not worth the effort. Also, the oyster mushrooms are pretty expensive - I
think you could just go with shitake and be fine. |
| Quantity |
Ingredients |
Preparation Notes |
| 3 Tbsp |
Butter |
- 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.
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| 6 oz |
Shiitake
Mushrooms, stemmed and sliced |
| 6 oz |
Oyster
Mushrooms |
| 3/4 tsp |
Dried Thyme |
| 3 Tbsp |
Chopped
Shallots |
| 1/2 C |
Madeira |
| 1 C |
Whipping Cream |
| 1 lb |
Fresh Green
Beans trimmed |
| 1 C |
Whipping Cream |
| 2 Lrg |
Leeks (white
and pale green parts only), thinly sliced crosswise |
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Cooking Oil for
deep frying |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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