Green Beans and Mushrooms Braised in Cream
By America's Test KitchenPublished on September 14, 2011
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
2 tablespoons unsalted butter 1 tablespoon vegetable oil 4 medium shallots, peeled and sliced thin crosswise½ pound domestic mushrooms, wiped clean, stems trimmed and quartered1 pound green beans, stem ends snapped off⅔ cup heavy cream 2 teaspoons lemon juice from 1 small lemon1 ½ teaspoons fresh thyme, mincedSalt and ground black pepper
Before You Begin
This recipe takes the flavors in the tired green bean casserole and gives them new lift.
Instructions
- Heat butter and oil over medium-high heat in large sauté pan. Add shallots; sauté until golden brown and crisp, about 7 minutes. Transfer with slotted spoon to paper towel–lined plate; set aside.
- In same pan, bring mushrooms, green beans, cream, lemon juice, and thyme to strong simmer; season to taste with salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15 to 20 minutes.
- Remove cover; simmer briskly to thicken cream if necessary. Adjust seasonings and transfer beans to large serving bowl. Garnish with fried shallots and serve immediately.
Time
40 minutesYield
Serves 4 to 6Ingredients
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 medium shallots, peeled and sliced thin crosswise
½ pound domestic mushrooms, wiped clean, stems trimmed and quartered
1 pound green beans, stem ends snapped off
⅔ cup heavy cream
2 teaspoons lemon juice from 1 small lemon
1 ½ teaspoons fresh thyme, minced
Salt and ground black pepper
Ingredients
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 medium shallots, peeled and sliced thin crosswise
½ pound domestic mushrooms, wiped clean, stems trimmed and quartered
1 pound green beans, stem ends snapped off
⅔ cup heavy cream
2 teaspoons lemon juice from 1 small lemon
1 ½ teaspoons fresh thyme, minced
Salt and ground black pepper
Ingredients
2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 medium shallots, peeled and sliced thin crosswise
½ pound domestic mushrooms, wiped clean, stems trimmed and quartered
1 pound green beans, stem ends snapped off
⅔ cup heavy cream
2 teaspoons lemon juice from 1 small lemon
1 ½ teaspoons fresh thyme, minced
Salt and ground black pepper
Why This Recipe Works
Our recipe for braised green beans allowed us to simultaneously cook the beans and flavor them. We used tomatoes, cream, or broth in our braised green beans recipe as a braising liquid. We found that older, tougher beans in particular benefited from slow cooking in a covered pan. The beans lost some color, but they picked up wonderful flavors from the braising medium.
Before You Begin
This recipe takes the flavors in the tired green bean casserole and gives them new lift.
Instructions
- Heat butter and oil over medium-high heat in large sauté pan. Add shallots; sauté until golden brown and crisp, about 7 minutes. Transfer with slotted spoon to paper towel–lined plate; set aside.
- In same pan, bring mushrooms, green beans, cream, lemon juice, and thyme to strong simmer; season to taste with salt and pepper. Reduce heat to low; cover and simmer, stirring occasionally, until beans are tender but still offer some resistance to the bite, 15 to 20 minutes.
- Remove cover; simmer briskly to thicken cream if necessary. Adjust seasonings and transfer beans to large serving bowl. Garnish with fried shallots and serve immediately.
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