Haricot Verts with Roasted Mushrooms & Crispy Fried Shallots

• Prep Time: 1 hour • Yields: 4 servings


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



Medium pots
Slotted spoon
Paper towels
Baking sheet
Paper towels
Sheet tray



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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