Green beans are in season right now. They are great on their own but this dish ramps up the flavor. These caramelized little onions really give this dish a nice flavor.
- 1 Pound small onions (Pearl or Cipollini)
- 2 Pounds green beans
- 12 ounces Cremini mushrooms
- ½ Cup minced Shallots
- 2 Tablespoons fresh thyme, chopped
- 1/3 cup vegetable broth
- Salt and pepper to taste
- Heat a large non-stick pan on high heat. When hot add several tablespoons of water. Immediately add onions and sauté until golden brown. About 35 minutes. Remove from pan and hold till later.
- Meanwhile bring a large pot of water to a boil (or steam them). Cook beans until bright green and tender. About 10 minutes. Drain.
- Heat frying pan again in the same manner, add mushrooms and cook till they start to brown and crisp. About 10 minutes. Now add shallots, thyme, salt, pepper, and the reserved onions. Cook until shallots are soft. Add broth and bring to a simmer.
- Meanwhile rewarm beans and transfer to serving platter. Pour mushroom mix over center of beans
Cooking the onions. Remember that I’m using no oil. So the key is a very hot pan.
You can see the steam from the water as soon as I put it in. The pan is very hot
Cooking until done
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