Wednesday, October 1, 2008

Sauteed Green Beans & Mushrooms

1 lb green beans, fresh
2 Tbs Sea Salt, celtic
1/2 lb cremini mushrooms, sliced
3 Tbs butter, unsalted
1 Tbs EVOO

Snap both ends off the beans and pull off any strings.

Fill a mixing bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside.

Bring 4 quarts of salted water to a boil over high heat and add the beans.
Blanch beans until bright green, tender but still crisp. This will 3 to 5 min.

Remember this is only a preliminary preparation so do not overcook the beans.

Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain. Spread the beans on towels and pat dry.

Heat the olive oil and butter in a medium skillet over medium heat, add mushrooms.
Cook until softened, about 3 minutes. Add green beans and toss to coat. Cook until beans are hot, about 3 minutes longer. Sprinkle with more sea salt. Serve immediately.

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