Wild Mushrooms Frenchified Green Beans and Shallot Saute
Elevate your side dish game with this show-stopping Wild Mushrooms Frenchified Green Beans and Shallot Sauté! This elegant recipe combines tender-crisp green beans, earthy wild mushrooms, and caramelized shallots, all brought to life with fragrant thyme, zesty lemon, and a touch of garlic. Perfectly balanced in flavor and texture, this dish achieves French-inspired sophistication through a simple blanch-and-sauté technique that locks in vibrant colors while enhancing natural flavors. Finished with freshly grated Parmesan for optional indulgence, this versatile side pairs seamlessly with roasted meats or fish, making it a must-try addition to any dinner table. Ready in under 40 minutes and brimming with seasonal ingredients, this recipe is your ticket to culinary flair with minimal effort.
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Recipe Information
Ingredients
- 1 pound fresh green beans
- 8 ounces wild mushrooms (such as chanterelles, porcini, or cremini), cleaned and sliced
- 3 medium shallots, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 whole lemon, zested and juiced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 cup parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the green beans by boiling them for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer the green beans to the ice water to stop the cooking process. Drain and set aside.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Add the sliced shallots and cook, stirring occasionally, for 5-7 minutes until they are soft and lightly caramelized.
Add the sliced wild mushrooms to the skillet. Increase the heat to medium-high and sauté for 5-7 minutes until the mushrooms are browned and any released liquid has evaporated.
Stir in the minced garlic and thyme leaves, cooking for 1-2 minutes until fragrant.
Add the blanched green beans to the skillet along with the remaining 2 tablespoons of butter. Toss everything together to coat the green beans in the mushroom-shallot mixture.
Stir in the lemon zest and juice, then season with salt and pepper to taste. Cook for an additional 2 minutes to heat everything through.
Transfer the sautéed green beans and mushrooms to a serving platter. Sprinkle with grated parmesan cheese, if desired, and serve warm.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 22.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 885 mg | 68% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
