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.


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 Wild Mushrooms and Crispy Shallots



Posts : 17901
Thanked : 880
Join date : 2013-01-12

Green Beans with Wild Mushrooms and Crispy Shallots

Post by Lobo on Sat 23 Jan 2016, 9:15 pm

Green Beans with Wild Mushrooms and Crispy Shallots

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 8
This recipe transforms humble green beans into a dish that’s fit for a celebratory meal. Prosciutto and mushrooms add savory notes, while fried shallots lend a satisfying crunch.

  • Printer Friendly Version

  • 39


  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) green beans, trimmed
  • 2 oz. (60 g) thinly sliced prosciutto
  • Canola oil for frying
  • 1 cup (5 oz./155 g) all-purpose flour
  • 2 shallots, sliced into thin rings, plus 1 shallot, finely diced
  • 2 Tbs. extra-virgin olive oil
  • 1 lb. (500 g) wild mushrooms, such as king trumpets, chanterelles or stemmed shiitakes, thinly sliced
  • 2 Tbs. chopped fresh thyme
  • 1/4 cup (2 fl. oz./60 ml) dry white wine
  • 1 Tbs. unsalted butter


Fill a large pot with water, add a generous pinch of salt and bring to a boil over high heat. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until just tender and bright green, 1 to 2 minutes. Transfer the beans to the ice water and keep them submerged until completely cool, then drain.

Preheat an oven to 350°F (180°C). Place a wire rack on a baking sheet or line with aluminum foil.

Arrange the prosciutto in a single layer on the rack or foil. Roast until crispy, about 10 minutes. Let cool completely, then break into small pieces. Set aside.

In a large, deep fry pan over medium-high heat, pour in canola oil to a depth of 1 inch (2.5 cm). Heat until the oil is slightly shimmering and registers 350°F (180°C) on a deep-frying thermometer. Line a plate with paper towels.

In a bowl, stir together the flour, 1 tsp. salt and a few grindings of pepper. Add the shallot rings and toss until well coated. Working in batches, remove the shallot rings from the bowl, shake off the excess flour and fry until golden brown and crispy, 2 to 3 minutes. Transfer to the paper towel–lined plate and sprinkle with salt. Set aside.

In a large fry pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until golden and tender, about 5 minutes. Reduce the heat to medium, add the diced shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Reduce the heat to low, add the thyme and wine and simmer until the wine is reduced by half, about 2 minutes. Add the green beans, prosciutto and butter and stir to combine. Cook until the butter is melted and the ingredients are warmed through, about 3 minutes.

Transfer the bean mixture to a platter and top with the fried shallots. Serve immediately. Serves 8.

Williams-Sonoma Test Kitchen

Related Tips

  • All About Green Beans >
  • All About Mushrooms

    Current date/time is Tue 06 Dec 2016, 6:05 am