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Green Bean and Mushroom Harvest Medley

Serves 5

salt to taste
pepper to taste
1 T. Olive oil
1 T. butter
1 small shallot minced
1 clove of garlic minced
1 (8 oz) pkg. mushrooms
1 lb. bag of frozen whole green beans
3 sprigs of fresh thyme
1/8 tsp. freshly grated nutmeg

Begin by using medium - low heat in a heavy 10" skillet. Add the olive oil and butter, as the butter melts add 1 small shallot As the shallot becomes translucent, add the garlic. Keep a close eye on the garlic so that it does not burn. Wipe the mushrooms off with a damp cloth, mushrooms tend to absorb when rinsed, and may not brown as well. Slice the mushrooms into fairly thin slices, then add them to the pan. At this point you can turn up the heat on the pan a little, while still keeping an eye on the garlic. As the mushrooms start to brown, add salt and pepper to taste. Kosher salt is a good salt to use, but any that you have on hand is fine. The salt pulls water out of the mushrooms, so if they are salted before they have a chance to brown, they will most likely steam instead of browning. As they brown the mushrooms take on a lot of flavor. When the mushrooms have browned, add the frozen green beans. Toss the green beans to mingle them with the other flavors .Add salt and pepper to taste again. The green beans take about 5-8 minutes to cook, depending on how you like the texture. If you like a texture that is soft, but still has a bite to it, start checking about six minutes or so. When the green beans are almost to the point that you want them, get the thyme ready. For fresh thyme, pull the leaves back backwards and they should come off quite easily. They are small so they only need a course chop, if anything. Add the fresh thyme to the pan, and after that, add the nutmeg. Grate about 1/8 tsp of whole nutmeg, if you only have dried nutmeg on hand that should work out okay. Add the nutmeg to the pan and give it one last toss the mingle the flavors.

Susan Culbertson
Bentonville




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