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Glazed Green Beans and Shiitake Mushrooms with Fried Shallots One Star

Glazed Green Beans and Shiitake Mushrooms with Fried Shallots

Get Ready

Servings: Serves 10 to 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Salt and pepper
2 1/2 lb. green beans, trimmed
6 shallots, sliced thin
1/3 cup flour
2 cups vegetable oil, for frying
2 Tbsp. olive oil
12 oz. shiitake mushrooms, stemmed and quartered
1 1/4 cups dry sherry
1 tsp. orange zest plus 2/3 cup juice from 2 oranges
3 Tbsp. balsamic vinegar
3 Tbsp. unsalted butter
2 Tbsp. sugar

directions:

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside. Add green beans to pot, cover, and cook until crisp-tender, 2 to 3 minutes. Drain and transfer to bowl with ice water. Once chilled, drain green beans and pat dry with a clean kitchen towel.
2. Separate sliced shallots into rings and toss with flour until evenly coated. Heat vegetable oil in a medium saucepan over medium heat until it reaches 360 degrees. Add about a third of the shallots, shaking off excess flour, and cook, stirring occasionally, until golden brown, 2 to 4 minutes.
3. Using a slotted spoon, transfer shallots to a paper towel-lined baking sheet and repeat with remaining shallots; season with salt and pepper to taste and set aside.
4. Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until tender and browned, about 8 minutes; transfer to a bowl.
5. Add sherry, 1/2 teaspoon orange zest, orange juice, vinegar, butter, sugar, and 1/2 teaspoon salt to now-empty skillet and bring to a simmer over medium-high heat. Reduce mixture until glazy and thick enough to coat the back of a spoon, about 15 minutes.
6. Add green beans and mushrooms to skillet and cook, tossing frequently, until heated through, 3 to 5 minutes. Transfer vegetables to a serving dish and sprinkle with shallots and remaining 1/2 teaspoon orange zest.
Source: Hannaford fresh Magazine, October - November 2018

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Quantity Ingredients  
Salt and pepper  
2 1/2 lb. green beans, trimmed  
6 shallots, sliced thin  
1/3 cup flour  
2 cups vegetable oil, for frying  
2 Tbsp. olive oil  
12 oz. shiitake mushrooms, stemmed and quartered  
1 1/4 cups dry sherry  
1 tsp. orange zest plus 2/3 cup juice from 2 oranges  
3 Tbsp. balsamic vinegar  
3 Tbsp. unsalted butter  
2 Tbsp. sugar  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 180 kcal (9%)
Calories from Fat 72 kcal (0%)
Total Fat 8 g (12%)
Saturated Fat 3 g (12%)
Cholesterol 10 mg (3%)
Sodium 170 mg (7%)
Total Carbohydrates 20 g (6%)
Dietary Fiber 4 g (16%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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