Frank's Recipes! Green Beans with Mushroom Madeira Sauce

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Green Beans with Mushroom Madeira Sauce

Makes 6 servings

3 tablespoon butter
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces oyster mushrooms, sliced
3/4 tsp dried thyme
3 tablespoon chopped shallots
1/2 cup Madeira
1 cup whipping cream

1 pound fresh green beans

Vegetable oil (for deep-frying)
2 large leeks (white and pale green parts only), thinly sliced crosswise

Melt two tablespoon butter in a large heavy skillet over medium-high heat and mushrooms and thyme and sauté five minutes. Add 2 tablespoon shallots and sauté until mushrooms are tender, about three minutes. Add Madeira and simmer until almost all the liquid evaporates, about 2 minutes. Add cream and cook until slightly thickened, about two minutes. Set sauce aside.

Cook beams in a large pot of boiling salted water until just tender, about five minutes. Drain and transfer to a bowl of ice water. Cool then drain. (Sauce and beans can be made separately six hours ahead. Cover and chill.)

Pout enough oil into a large deep saucepan to reach a depth of four inches. Heat oil to 350F. Place 1/4 leeks into a metal strainer and lower leeks into hot oil. Fry until golden, about 40 seconds. Repeat with remaining 3 batches. Drain leeks on paper towels and season with salt.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add beams and remaining one tablespoon shallots, and toss to heat through. Season with salt and pepper. Place beans on platter. Bring sauce to simmer and then spoon over beans. Top with fried leeks and serve.

NOTE:
I thought the frying the leeks was a lot of trouble for little effect, because they weren't really crunchy, just more like sautéed. Next time, I'd just sauté them and avoid the hassle and mess of deep frying.