Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 pound haricots verts (French green beans) or regular green beans, stems trimmed
- 2 tablespoons olive oil
- ½ pound shiitake mushrooms, sliced
- 1 large shallot, sliced
- 2 teaspoons chopped fresh thyme
- ¼ cup sliced toasted almonds
- Sea salt and freshly ground pepper
- To finish:
- 1 tablespoon olive oil
- 1 cup coarse fresh breadcrumbs
- 1 clove garlic, chopped fine
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped parsley
Preparation:
Heat two tablespoons of olive oil in a large skillet over medium high heat. Add mushrooms and shallot, and cook until mushrooms are golden brown, about 7-8 minutes. Add thyme and almonds, stir for about 1 minute, and toss green beans into the mushroom mixture until warmed through. Season to taste. Place the beans in a serving bowl and prepare the topping.
Heat 1 tablespoon olive oil in a small skillet over medium high heat. Add breadcrumbs and cook, stirring frequently, until breadcrumbs are turning golden. Add garlic and continue to cook until breadcrumbs are golden brown and crispy. Add thyme and parsley, along with a pinch of salt and a few grindings of pepper. Mix well and sprinkle over the beans. (If making this dish ahead of time, simply reheat in a 300’ oven for 7-10 minutes).
Serves 4-6
Copyright 2009 by Jen Hoy
