Creamy Green Beans & Mushrooms
Separate shallot slices into rings. Heat oil in a large skillet over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add 1 1/2 cups shallots and cook, stirring frequently, until browned, 4 to 8 minutes. Using a slotted spoon, transfer the shallots to a paper-towel-lined plate and set aside.Advertisement
Add mushrooms to the pan (careful, they might spatter) and cook, stirring, until golden brown, about 2 minutes. Add garlic and the remaining 1/2 cup shallots. Cook, stirring, until the shallots are softened and fragrant but not brown, about 1 minute. Add cream and cook, stirring, until reduced by half, about 2 minutes. Add broth and cook, stirring occasionally, until thickened and reduced to about 2 cups, 25 to 30 minutes.
Meanwhile, put a large pot of water on to boil. Set a large bowl of ice water by the stove. Cook green beans in the boiling water until tender-crisp, 2 to 3 minutes . Using a slotted spoon, transfer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking water and return the beans to the pot.
Transfer the mushroom mixture to a blender. Add salt and puree until smooth. (Use caution when pureeing hot liquids.) Pour the mixture over the beans and stir to coat. Cook over medium heat until heated through, 1 to 3 minutes. Transfer to a serving dish and serve topped with the fried shallots and chives.
3 1/2 fat, 2 1/2 vegetable