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Warm Vegetable Salad




Source of Recipe


yankeemagazine.com


List of Ingredients




1/2 pound wax beans, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 small red onion, thinly sliced
1 shallot, minced
1/2 pound cèpe (porcino) mushrooms, roughly chopped
1 clove garlic, minced
4 medium tomatoes, peeled and seeded


Recipe



In a large pot of boiling salted water, blanch beans 3 minutes; remove from water and immerse in ice water 2 minutes. Remove from water, pat dry, and set aside.


In a 10-inch sauté pan over medium-high heat, add olive oil and butter and heat until butter begins to foam. Add onion and shallot and sauté until slightly browned, about 5 minutes. Add mushrooms and cook 5 to 8 minutes, then add garlic and cook 3 to 5 minutes. Fold in beans and tomatoes and cook 4 to 5 minutes, stirring frequently. Remove from heat and serve immediately.

YIELD: 2 Cups