Recipe: Haricot Verts with Roasted Mushrooms

Haricot Verts with Roasted Mushrooms & Crispy Fried Shallots

• Prep Time: 1 hour • Yields: 4 servings

Ingredients:

1 lb. haricot verts

8 oz. cremini, oyster, Shiitake or your favorite mushroom

3 cloves of garlic, peeled and crushed

2 tbsp. olive oil

½ cup shallots, peeled and sliced thinly

¼ cup corn starch

2 cups canola oil

2 tbsp. salt

1 tbsp. butter

Equipment:

Medium pots

Slotted spoon

Paper towels

Baking sheet

Paper towels

Sheet tray

Collander

Method:

1. Heat canola oil in medium pot until it reaches 350 - 375°F.

2. Toss sliced shallots in corn starch and shake off excess. Carefully drop in oil and fry until shallots are crispy, 2 - 4 minutes.

3. Remove from oil, place on a paper towel lined plate, and season with salt. Allow oil to completely cool before discarding.

4. Preheat oven to 400°F.

5. Slice mushrooms into quarters and toss in olive oil and garlic. Then, place mushrooms on a baking sheet and roast for 5 - 10 minutes or until golden brown and slightly crisp.

6. Remove from oven and set aside.

7. Cook haricot verts in salted boiling water until tender, 5 - 6 minutes.

8. Drain haricot verts well and toss with butter and roasted mushrooms. Season with salt and pepper to taste.

9. To serve, place on serving platter and top with crispy shallots.

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