Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Green Beans with Brown Butter, Wild Mushrooms and Walnuts

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Green Beans with Brown Butter, Wild Mushrooms and Walnuts

Post by Lobo on Sun 17 Jan 2016, 8:34 pm


Green Beans with Brown Butter, Wild Mushrooms and Walnuts


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
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.



  • Printer Friendly Version






  • 270

Ingredients:


  • 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 Pairing

This 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.
Williams-Sonoma Kitchen.

    Current date/time is Sat 10 Dec 2016, 10:06 pm