Green Beans with Wild Mushrooms and Crispy Shallots

Fill a large pot with water, add a generous pinch of salt and bring to a boil over high heat. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until just tender and bright green, 1 to 2 minutes. Transfer the beans to the ice water and keep them submerged until completely cool, then drain.

Preheat an oven to 350°F (180°C). Place a wire rack on a baking sheet or line with aluminum foil.

Arrange the prosciutto in a single layer on the rack or foil. Roast until crispy, about 10 minutes. Let cool completely, then break into small pieces. Set aside.

In a large, deep fry pan over medium-high heat, pour in canola oil to a depth of 1 inch (2.5 cm). Heat until the oil is slightly shimmering and registers 350°F (180°C) on a deep-frying thermometer. Line a plate with paper towels.

In a bowl, stir together the flour, 1 tsp. salt and a few grindings of pepper. Add the shallot rings and toss until well coated. Working in batches, remove the shallot rings from the bowl, shake off the excess flour and fry until golden brown and crispy, 2 to 3 minutes. Transfer to the paper towel–lined plate and sprinkle with salt. Set aside.

In a large fry pan over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, until golden and tender, about 5 minutes. Reduce the heat to medium, add the diced shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Reduce the heat to low, add the thyme and wine and simmer until the wine is reduced by half, about 2 minutes. Add the green beans, prosciutto and butter and stir to combine. Cook until the butter is melted and the ingredients are warmed through, about 3 minutes.

Transfer the bean mixture to a platter and top with the fried shallots. Serve immediately. Serves 8.

Williams Sonoma Test Kitchen