Green Beans with Brown Butter, Wild Mushrooms and Walnuts
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Prep Time: 15 minutes
Cook Time: 20 minutes
Brown butter and toasted walnuts add a deliciously nutty taste to green beans, while wild mushrooms lend an earthy flavor. When preparing the brown butter, watch carefully so it does not burn.
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- Kosher salt, to taste, plus 1 tsp.
- 2 lb. green beans, trimmed
- 8 Tbs. (1 stick) unsalted butter
- 8 shallots, thinly sliced
- 8 oz. wild mushrooms, brushed clean, stemmed
and roughly chopped
- Freshly ground pepper, to taste
- 1 cup toasted walnuts, chopped
Wine PairingThis pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.
Directions:Bring a large pot of water to a boil over high heat. Generously salt the water, add the green beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.
In a large sauté pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, until tender, 5 to 7 minutes. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.