Green Beans with Mushrooms and Sherry Vinaigrette

Amarante

Tue, Nov 16 2021, 11:54 am

I recently got Christopher Kimball's great vegetable cookbook. He was the founder of America's Test Kitchen/Cook's Illustrated but got kicked out during some corporate takeover maneuvers and founded Milk Street which has a similar type of outlook. The recipes are actually fairly simple to make but they look a bit complicated since he provides instructions on how not to make mistakes and get the best results but if you read the recipe it couldn't be any simpler than microwaving the potatoes partially and then adding all the ingredients - baking and then finishing under the broiler.

I have been cooking a lot of the dishes as sides to simple broiled or grilled proteins but I have also made a few of the more substantial dishes that work well as a veggie entree especially if paired with a nice green salad

This was such a delicious and easy way to cook green beans and mushrooms - what a great combination. Very good at room temperature so it would work nicely as a substantial "salad" for a nice Shabbos lunch

Green Beans with Mushrooms and Sherry Vinaigrette

Excerpt From: Christopher Kimball. “Milk Street Vegetables

START TO FINISH: 20 MINUTES

SERVINGS: 8

We borrowed some of the flavors from classic green bean casserole to create this simple, bright green bean side. The soy sauce in the vinaigrette boosts the natural umami of the mushrooms, and a mixture of chopped and sliced mushrooms makes the dish more visually and texturally interesting. The vinaigrette can be refrigerated up to a day in advance; bring to room temperature before using. The mushroom and shallot mixture can also be cooked ahead. To do so, after they’re well browned, pour ¼ cup water into the pan and scrape up any browned bits; let cool, then refrigerate in an airtight container for up to a day. When ready to serve, in a 12-inch skillet over medium, heat the mushroom mixture, stirring occasionally, until hot, then stir in the blanched green beans (no additional water needed) and cook until warmed through. Dress the beans off heat as instructed in the recipe.

6 tablespoons extra-virgin olive oil, divided
⅓ cup sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon soy sauce
2 teaspoons grated lemon zest
Kosher salt and ground black pepper
1 pound cremini mushrooms (8 ounces chopped, 8 ounces thinly sliced)
5 medium shallots, halved and thinly sliced
1½ pounds green beans, trimmed, halved and blanched

1. In a small bowl, whisk together 4 tablespoons of oil, the vinegar, mustard, soy sauce, lemon zest and 1 teaspoon pepper; set aside.

2. In a 12-inch skillet over medium, heat the remaining 2 tablespoons oil until shimmering. Add all of the mushrooms, the shallots and ½ teaspoon salt, then stir to combine. Cover and cook, stirring occasionally, until the mushrooms release their moisture, about 5 minutes. Uncover and continue to cook, stirring occasionally, until the mushrooms and shallots are well browned, 5 to 7 minutes.

3. Pour in ¼ cup water and scrape up any browned bits. Add the green beans and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Off heat, stir in the dressing and toss until the beans are well coated. Taste and season with salt and pepper. Transfer to a dish and serve warm or at room temperature.

Don’t dress the green beans until ready to serve.