Wild Mushrooms, Frenchified Green Beans and Shallot Saute

“From Bon Appetit October 2005. Success depends completely on the freshest ingredients used.”

Ingredients Nutrition

  • 5 tablespoons butter, divided
  • 3 large shallots, thinly sliced
  • 1 teaspoon chopped fresh lemon thyme or 1 teaspoon fresh summer savory
  • 1 14 lbs fresh wild mushrooms (read *NOTE)
  • 12 lb brown button mushroom, thickly sliced
  • 13 cup madeira wine
  • 34 lb French haricots vert, ends trimmed (or any small, slender green beans)
  • 3 tablespoons fresh low sodium vegetable broth or 3 tablespoons fresh chicken stock
  • salt & freshly ground black pepper


  1. *NOTE: Suggested mushrooms for this dish: portobellas, chanterelles, shiitake, oyster, etc.
  2. In a large pot over medium-high heat melt 1/4 cup butter. Add the shallots and thyme, sauteing until shallots begin to brown, approximately 4 minutes.
  3. Add the mushrooms; season with salt and pepper. Saute the mushroom mixture only until the juices evaporate, about 8-10 minutes. Do not overcook. The mushrooms should NOT be slimy!
  4. Next add the Madeira, tossing with all the ingredients until evaporated, about 1 minute longer. Set pan aside- off burner.
  5. In a medium-sized pot of boiling, lightly salted water blanch the haricots until crisp-tender, about 4 minutes. Drain and rinse with cold water to halt cooking. Drain.
  6. Return pan of mushroom mixture to burner and add remaining 1 tablespoon of butter. Stir in the haricots verts. Toss the vegetables over medium-high heat until the butter has melted and vegetables are heated through, about 2-3 minutes.
  7. If mixture is too dry, add some vegetable or chicken broth 1 tablespoon at a time.
  8. Season with salt and freshly ground black pepper. Transfer vegetables to serving dish and garnish with thyme or summer savory sprig if desired.

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