Categories: Sides

Ingredients

• 2 cups sliced shallots, divided
• 6 tbsp. olive oil
• 1 cup sliced cremini mushrooms
• 4 garlic cloves, sliced
• 1 cup heavy cream
• 4 cups mushroom broth
• 2 lbs. green beans, trimmed and cut into 1-inch pieces
• 1/2 tsp salt
• 2 tbsp. minced fresh chives

Directions

1. Separate shallot slices into rings. Heat oil in a large skillet over medium-high heat until shimmering. Add 1 1/2 cups shallots and cook, stirring frequently, until browned, 4 to 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate and set aside.

2. Add mushrooms to the pan and cook, stirring, until golden brown, about 2 minutes. Add garlic and the remaining 1/2 cup shallots. Cook, stirring, until the shallots are softened and fragrant but not brown, about 1 minute. Add cream and cook, stirring, until reduced by half, about 2 minutes. Add broth and cook, stirring occasionally, until thickened and reduce to about 2 cups, 25 to 30 minutes.

3. Meanwhile, put a large pot of water on to a boil. Set a large bowl of ice water by the stove. Cook green beans in the boiling water until tender-crisp, 2 to 3 minutes. Using a slotted spoon, transfer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking water and return the beans to the pot.

4. Transfer the mushroom mixture to a blender. Add salt and puree until smooth. Pour the mixture over the beans and stir to coat. Cook over medium heat until heated through, 1 to 3 minutes. Transfer to a serving dish and serve topped with the fried shallots and chives.

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