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side dishes

Glazed Green Beans and Shiitake Mushrooms with Fried Shallots
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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Glazed Green Beans and Shiitake Mushrooms with Fried Shallots

Glazed Green Beans and Shiitake Mushrooms with Fried Shallots

Glazed Green Beans and Shiitake Mushrooms with Fried Shallots
One Star Guiding Stars
  • Servings:Serves 10 to 12
  • Prep Time:15 minutes
  • Cook Time:20 minutes
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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