Maries Green Beans With Mushrooms And Gorgonzola Food

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
• Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

GARLIC GREEN BEANS WITH GORGONZOLA

Steps:

• Place green beans, water chestnuts, green onions and 1/4 cup cooked bacon in a 4-qt. slow cooker. In a small bowl, mix wine, thyme, garlic and seasoned salt; pour over top. Cook, covered, on low until beans are crisp-tender, 3-4 hours. Drain liquid from beans., Just before serving, stir in sour cream; sprinkle with cheese and remaining bacon.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

GREEN BEANS WITH HAZELNUTS AND GORGONZOLA

Steps:

• Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and vinegar; season with salt and pepper. Sprinkle with Gorgonzola and nuts.

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

MRS. G'S GREEN BEAN AND PORCINI MUSHROOM CASSEROLE

Steps:

• For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses.
• Transfer to large bowl and toss with onions; set aside.
• For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes.
• Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.
• Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
• Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).
• Pour liquid through paper towel-lined sieve and reserve.
• Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.
• Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.
• Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium.
• Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
• Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly.
• Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
• Serve immediately.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Add all mushrooms and thyme; saute 5 minutes.
• Add 2 tablespoons shallots; saute until mushrooms are tender, about 3 minutes.
• Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
• Add cream and simmer until slightly thickened, about 2 minutes.
• Set sauce aside.
• Cook beans in large pot of boiling salted water until just tender, 5 minutes.
• Drain.
• Transfer to bowl of ice water; cool.
• Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.).
• Pour enough oil into large deep saucepan to reach depth of 4 inches.
• Heat oil to 350°F
• Place 1/4 of leeks in small metal strainer.
• Lower strainer into oil; fry until golden, 40 seconds.
• Lift strainer from oil.
• Drain leeks on paper towels.
• Repeat with remaining leeks in 3 more batches.
• Season leeks with salt.
• Melt 1 tablespoon butter in heavy large skillet over medium heat.
• Add beans and remaining 1 tablespoon shallots; toss to heat through.
• Season with salt and pepper.
• Place beans on platter.
• Bring sauce to simmer.
• Spoon sauce over beans.
• Sprinkle with fried leeks.

ROASTED GREEN BEANS WITH MUSHROOMS

Steps:

• Preheat oven to 450°F.
• Combine first four ingredients on a jelly-roll pan coated with cooking spray.
• Drizzle with oil, sprinkle with thyme and pepper and toss well to coat.
• Roast for 30 minutes or until beans are lightly browned.
• Sprinkle with salt and toss to combine.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.