Green Beans with Mushrooms and Almonds
Green beans can be a simple dish. I mean that you just steam them and their ready, right? But then, there is that special dish that’s done best in a good French restaurant, with slivered almonds and a little bit of lemon. And if you’re really lucky, maybe a bit of mushrooms, to boot.
Tat’s where this dish came from. This was found using several print books, and while it may take a few more minutes than a some steamed green beans might take, the result is really worth it. It mainly has to do with using fresh beans, frying them until they’re just done and adding them to the sauce, which has some almonds, charred dark brown, and a few mushrooms with a bit of lemon in the sauce puree.
There is nothing fancy about this, but it does take a little care. I hope you like it.
- Kosher salt
- 1 pound green beans, trimmed and cut
- 4-5 Tbsp. unsalted butter
- 3 oz. slivered almonds
- 4 oz. mushrooms, sliced
- 2 medium cloves garlic, thinly sliced
- 1 medium shallot, thinly sliced
- 1 1/2 Tbsp. (juice from 1 lemon)
- Freshly ground black pepper
- Heat up a frying pan with a tablespoon of butter and prepare an ice bath. Add green beans to frying pan and cook until tender-crisp, about 3 minutes. Transfer to ice bath using a wire mesh spider or tongs. Allow to chill completely, then drain and dry thoroughly.
- Using a little more butter, saute the mushrooms, again until just lightly done. Set aside.
- In the same pan, add two more tablespoons butter and almonds over medium-low heat and cook, stirring frequently, until almonds are deeply browned, about 5 minutes. Add garlic and shallot and cook, stirring, until lightly browned, about 2 minutes more. Add lemon juice, along with a tablespoon or two of water. Increase heat to high and stir and shake pan rapidly to emulsify, about 30 seconds. When sauce is ready, remove from heat and season to taste with salt and pepper.
- Add beans and mushrooms to pan with sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Serve immediately.