Stay Weather Aware: Wednesday morning commute looks tricky

Green beans with mushroom madeira sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.


  • 3-tablespoon butter
  • Cremini, Button Shiitake
  • 6 ounces oyster mushroom, sliced
  • ¾ teaspoon dried thyme
  • 3 tablespoons chopped shallots
  • ½ cup Madeira
  • 1 cup whipping cream
  • 1-pound fresh haricot verts – oven roasted and trimmed on end only
  • Vegetable oil for deep-frying


Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté 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 shallot rings in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain on paper towels.

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 shallot rings.

Makes 6 servings.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.