Snap Beans with Carmelized Onions

By alas14

Ingredients

• Ingredients:
• Other types of wild or cultivated mushrooms, such as portobello, white button, chanterelle or oyster, would be equally delicious in this recipe. Choose a variety that looks freshest at your local farm
• To save time, you can toast and chop the hazelnuts and roast the mushrooms and garlic a few days in advance; cover and refrigerate the mushroom mixture. Just before serving, bring the mushroom mixture
• 1 lb. cremini mushrooms, brushed clean and quartered
• 2 Tbs. extra-virgin olive oil
• Salt and freshly ground pepper, to taste
• 1 Tbs. minced garlic
• 2 1/2 lb. snap beans (green beans), trimmed
• 1 cup caramelized shallots*
• 1/4 cup chopped toasted hazelnuts

Preparation

Step 1

Directions:
Preheat an oven to 400°F.

In a large bowl, combine the mushrooms, olive oil, salt and pepper and stir to coat evenly. Transfer the mushrooms to a baking sheet. Roast, stirring the mushrooms occasionally, until they are well browned, slightly shriveled and crisp around the edges, about 20 minutes. Stir in the garlic and roast for 1 minute more. Return the mushrooms to the bowl and set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the snap beans and cook until crisp-tender, about 6 minutes. Drain in a colander.

Transfer the beans to the bowl with the mushrooms, add the caramelized shallots and stir to combine. Season with salt and pepper. Transfer the vegetables to a large platter and sprinkle with the hazelnuts. Serves 8 to 10.

Williams-Sonoma Kitchen