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Prep Time: 15 minutes, Cook Time: 30 minutes, Serves: 4
1 lb. fresh green beans 1 tbsp. Henry's Extra Virgin Olive Oil 1 tsp. sea salt 3 tbsp. Henry's Unsalted Butter 1 shallot, minced 3 cloves garlic minced 1 lb. assorted fresh mushrooms; white, brown, portabello, shitake, porcini, sliced 1/4 c. sherry 1 Tbsp. fresh thyme, chopped 1/4 c. pine nuts, toasted freshly cracked pepper Preheat oven to 450°F. Remove stems from green bean, rinse and pat dry. Line a baking sheet with foil. Place beans on a baking sheet. Drizzle with oil and one half teaspoon salt. Toss to coat evenly. Redistribute beans in an even layer. Roast in oven for 12 minutes. Turn beans with tongs, place back in oven to roast for 8 more minutes. While the beans cook, heat butter in a large sauté pan over medium heat. Add shallots and garlic and cook for about 1 minute. Add mushrooms and one half teaspoon salt. Stir and cook for about 5 minutes, or until the mushrooms are soft. Turn heat to high, add sherry, cover and cook for about a minute. Cook until most of the liquid evaporates. Stir in thyme. Place beans on a platter, top with mushrooms, and sprinkle pine nuts and pepper. |
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