Haricots Verts with Cream, Mushrooms & Crisp Bacon
Yield: Servings: 8 to 10
The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.
2 lb. haricots verts, trimmed
4 oz. bacon, coarsely chopped
1 oz. (2 Tbs.) unsalted butter
2 lb. mixed fresh mushrooms, thinly sliced
2 medium shallots, minced (about 1/2 cup)
1 bunch scallions, white and light-green parts thinly sliced, dark-green parts sliced 1/2 inch on the diagonal
Freshly ground black pepper
2 Tbs. amontillado sherry
1/2 cup heavy cream
Bring 2 inches of well-salted water to a boil in a 6-quart pot. Add the haricots verts and steam, tossing occasionally, until crisp-tender, about 6 minutes. Meanwhile, set up an ice-water bath in a large bowl. Drain the haricots verts, shock them in the ice water to stop cooking, and pat dry.
In an 8-quart heavy-duty pot, cook the bacon over medium-low heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Raise the heat to medium high, add the butter to the bacon fat, and cook until melted. Stir in the mushrooms, shallots, scallion whites, 1 tsp. salt, and 1/2 tsp. pepper, and cook until the mushrooms are golden brown, about 15 minutes. Add the sherry and cook until the liquid evaporates, about 2 minutes. Turn the heat down to medium low, add the haricots verts, scallion greens, and cream, and toss well. Cover and cook until heated through, about 7 minutes. Season to taste with salt and pepper. Transfer to a large serving dish, garnish with the bacon, and serve.
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