quad-ticker-0821_revised Free Shipping on orders over $49* Use code: SHIP4FREE20% Off WS Stainless-Steel Cookawre*Up to 50% Off All-Clad Slow Cookers*50% Off All-Clad Belgian Waffle Makers*
Return to Previous Page

Snap Beans with Caramelized Shallots and Roasted Mushrooms

Other types of wild or cultivated mushrooms, such as portobello, white button, chanterelle or oyster, would be equally delicious in this recipe. Choose a variety that looks freshest at your local farmers' market or grocery store.

To save time, you can toast and chop the hazelnuts and roast the mushrooms and garlic a few days in advance; cover and refrigerate the mushroom mixture. Just before serving, bring the mushroom mixture to room temperature and cook the snap beans in boiling water. Then finish the dish as instructed below.

Ingredients:

  • 1 lb. cremini mushrooms, brushed clean and quartered
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. minced garlic
  • 2 1/2 lb. snap beans (green beans), trimmed
  • 1 cup caramelized shallots*
  • 1/4 cup chopped toasted hazelnuts

Directions:

Preheat an oven to 400°F.

In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.

Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.

Williams-Sonoma Kitchen

*Available at Williams-Sonoma stores.