- 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.