Here's another "oldie but goodie" (recipe I made in my pre-blogging days, hence no photo). I made this Epicurious recipe as a Thanksgiving side dish a few years ago, and it was delicious. This recipe can be made a day ahead of time, instructions for doing so are included in the directions.
Green Beans with Wild Mushrooms
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 6 tablespoons (¾ stick) unsalted butter, divided
- ½ cup minced shallots
- 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), sliced
- 1 ½ pounds green beans, trimmed, cut into 1 ½-inch lengths
- In a small bowl, combine the boiling water and the dried porcini mushrooms. Let stand at least 30 minutes.
- Remove the porcini mushrooms, saving the soaking liquid. Coarsely chop the mushrooms.
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the shallots, and sauté about 2 minutes. Add in the fresh mushrooms and the porcini, and sauté about 10 minutes. Add in the porcini soaking water, leaving any sediment in the bowl. Gently stir with a wooden until juices evaporate. Transfer to a large mixing bowl, and season with salt and pepper. If preparing ahead of time, cover with plastic wrap and refrigerate.
- Cook green beans in a large pot of boiling salted water for about 5 minutes. Drain in a colander. If preparing ahead of time, submerge green beans in cold water, and drain again, then wrap in paper towels and seal in a plastic food storage bag.
- On the day of serving, melt the remaining butter in the skillet over medium heat. Add the green beans and mushrooms, gently toss together, and cook for 7 minutes or until heated through. Season to taste with salt and pepper.