Green Beans with Mushroom-Madeira Sauce
Need a gluten free and vegetarian side dish? Green Beans with Mushroom-Madeira Sauce could be an awesome recipe to try. One portion of this dish contains around 4g of protein, 35g of fat, and a total of 389 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up whipping cream, shiitake mushrooms, oyster mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Add all mushrooms and thyme; sauté 5 minutes.
Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes.
Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes.
Transfer to bowl of ice water; cool.
Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
Pour enough oil into large deep saucepan to reach depth of 4 inches.
Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil.
Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
Melt 1 tablespoon butter in heavy large skillet over medium heat.
Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper.
Bring sauce to simmer. Spoon sauce over beans.
Sprinkle with fried leeks.