Green Beans with Brown Butter, Wild Mushrooms and Walnuts
Green Beans with Brown Butter, Wild Mushrooms and Walnuts is rated
out of
5 by
3.
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
12
Brown butter and toasted walnuts add a deliciously nutty taste to green beans, while wild mushrooms lend an earthy flavor. When preparing the brown butter, watch carefully so it does not burn.
Ingredients:
- Kosher salt, to taste, plus 1 tsp.
- 2 lb. green beans, trimmed
- 8 Tbs. (1 stick) unsalted butter
- 8 shallots, thinly sliced
- 8 oz. wild mushrooms, brushed clean, stemmed
and roughly chopped - Freshly ground pepper, to taste
- 1 cup toasted walnuts, chopped
Directions:
Bring a large pot of water to a boil over high heat. Generously salt the water, add the green beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Drain and set aside.
In a large sauté pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, until tender, 5 to 7 minutes. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
In a large sauté pan over medium heat, melt the butter and cook until the milk solids start to turn golden brown, about 5 minutes. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and cook, stirring often, until tender, 5 to 7 minutes. Stir in the 1 tsp. salt and season with pepper. Stir in the green beans and walnuts and cook until the beans are warmed through. Taste and adjust the seasonings with salt and pepper. Transfer to a warmed serving bowl and serve immediately. Serves 10 to 12.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
BLT63 from
Simple yet so tasty.
I made this for Thanksgiving dinner held at the home of a friend. Everyone loved it; I came home with an empty dish. The guests enjoyed having a more traditional vegetable dish rather than a casserole. It is so simple to prepare containing just a few ingredients but lots of flavor. It will now be one of my favorite holiday side dishes.
Date published: 2013-12-17
Rated 5 out of
5
by
LizTE from
Thanksgiving hit !
excellent side dish for Thanksgiving; got superb compliments and shared the recipe with many.
Another Williams-Sonoma hit recipe :)
Date published: 2013-11-29
Rated 5 out of
5
by
Oaklandfoodie from
Great recipe
Tasted like restaurant vegetables! Well, with so much butter it is hard to taste bad.
Date published: 2013-05-17