Even though there was a side dish built into the Thyme-Roasted Chicken recipe, I thought having another side would be nice. I chose this recipe because I have never cooked with shiitake's before and wanted to see how they'd work out, it would give me another try at browning some butter, and I am sticking to my intentions of increasing the number of sides I eat.
4 tbsp butter, divided
1/2 c minced shallots
2 oz. button mushrooms, sliced (1 cup)
2 oz. shiitake mushrooms (stems removed) or other fresh wild mushrooms, sliced (1 cup)
1/4 tsp salt
1/8 tsp pepper
Cook beans in large saucepan of boiling salted water 5 minutes or until just tender.
Drain; cool in ice water. Pat dry. (Beans can be prepared 4 hours ahead.)
Meanwhile, melt 2 tablespoons of the butter in large skillet over medium heat.
Cook and stir shallots 1 minute.
1/2 c minced shallots
2 oz. button mushrooms, sliced (1 cup)
2 oz. shiitake mushrooms (stems removed) or other fresh wild mushrooms, sliced (1 cup)
1/4 tsp salt
1/8 tsp pepper
Cook beans in large saucepan of boiling salted water 5 minutes or until just tender.
Drain; cool in ice water. Pat dry. (Beans can be prepared 4 hours ahead.)
Meanwhile, melt 2 tablespoons of the butter in large skillet over medium heat.
Cook and stir shallots 1 minute.
Add mushrooms; cook and stir 2 to 3 minutes or until mushrooms are tender. Remove mushroom mixture. (Mushroom mixture can be made 2 hours ahead.)
Heat remaining 2 tablespoons butter in same skillet over medium-high heat until butter stops foaming and turns pale brown.
Toss beans and all remaining ingredients with butter 2 to 3 minutes or until vegetables are hot.
Serve with Thyme-Roasted Chicken with Butternut Squash and Green Olives. They went well together.
Oh yeah, this was good. The beans were firm but not crunchy, the mushrooms soft, and the entire dish slightly nutty from the browned butter. It was a impossible to see whether the butter was browning, but as the foaming subsided the butter actually smelled like roasted nuts. The shiitake's cooked a little quicker than the button mushrooms, but I wonder how much of that had to do with how thick they were sliced and how much was due to variation in mushroom texture.
The recipe is convenient because you can work on it parts, between efforts required by the main dish. Overall, the work time is about 20 minutes; the rest is waiting for water to boil and beans to dry. When my chicken dish was done, I let the chicken stand a few minutes before finishing the beans.
I'm chalking this up as a perfect execution of a delicious well-rounded meal.
Cost:
- green beans:$1.47
- butter: $0.14
- shallots: $0.64
- button mushrooms: $2.59*
- shiitake mushrooms: $3.49*
- *cost for their entirety included though there were some of each leftover
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