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Green Beans & Mushrooms In Cream Sauce




Source of Recipe


Cook's Illustrated website


List of Ingredients




2 tablespoons unsalted butter
1 tablespoon vegetable oil
4 medium shallots, peeled and sliced thin crosswise
1/2 pound domestic mushrooms, wiped clean, stems trimmed, and quartered
1 pound green beans, ends snapped off
2/3 cup heavy cream
2 teaspoons juice from small lemon
1 1/2 teaspoons minced fresh thyme leaves
Salt and ground black pepper

Recipe



1. 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.
2. 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.
3. 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.

Serves 6