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Green Beans with Wild Mushrooms

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


  1. In a small bowl, combine the boiling water and the dried porcini mushrooms. Let stand at least 30 minutes.
  2. Remove the porcini mushrooms, saving the soaking liquid. Coarsely chop the mushrooms.
  3. 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. 
  4. 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. 
  5. 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. 

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