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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Snap Beans with Caramelized Shallots and Roasted Mushrooms

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Snap Beans with Caramelized Shallots and Roasted Mushrooms Empty Snap Beans with Caramelized Shallots and Roasted Mushrooms

    Post by Lobo Sun 17 Jan 2016, 9:31 pm

    Snap Beans with Caramelized Shallots and Roasted Mushrooms Img53l
    Snap Beans with Caramelized Shallots and Roasted Mushrooms
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 8
    Other types of wild or cultivated mushrooms, such as portobello, white button, chanterelle or oyster, would be equally delicious in this recipe. Choose a variety that looks freshest at your local farmers' market or grocery store.

    To save time, you can toast and chop the hazelnuts and roast the mushrooms and garlic a few days in advance; cover and refrigerate the mushroom mixture. Just before serving, bring the mushroom mixture to room temperature and cook the snap beans in boiling water. Then finish the dish as instructed below.






    • 197

    Ingredients:


    • 1 lb. cremini mushrooms, brushed clean and quartered
    • 2 Tbs. extra-virgin olive oil
    • Salt and freshly ground pepper, to taste
    • 1 Tbs. minced garlic
    • 2 1/2 lb. snap beans (green beans), trimmed
    • 1 cup caramelized shallots*
    • 1/4 cup chopped toasted hazelnuts

    Snap Beans with Caramelized Shallots and Roasted Mushrooms Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Preheat an oven to 400°F.

    In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.

    Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.

    Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.

    Williams-Sonoma Kitchen

    *Available at Williams-Sonoma stores.
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