I made this last night it turned out really good
about a pound of green beans picked over and stem end removed
1 12 oz. container baby portabella mushrooms sliced thick
3 large shallots peeled and sliced thin, rings sepperated
olive oil
oil for frying
flour
s&p
mix mushrooms with olive oil salt and pepper put in a pan and smoke at about 250 for an hour to an hour and a half. should be cooked but still moist.
meanwhile coat the sliced shallots with flour and fry at 260 degrees until golden brown and they no longer bubble about 10 minutes. set aside on a cooling rack over a cookie sheet. once they cool they will be very crispy.
blanch green beans in salted boiling water drain and rinse with cold water to stop cooking.
a few minutes before you are ready to eat. heat a pan with a little olive oil. Add the mushrooms and green beans stir to mix. cover till warm. when ready to serve put geen beans in a bowl and sprinkle with some of the crispy shallots put whats left in a bowl and pass with the green beans
about a pound of green beans picked over and stem end removed
1 12 oz. container baby portabella mushrooms sliced thick
3 large shallots peeled and sliced thin, rings sepperated
olive oil
oil for frying
flour
s&p
mix mushrooms with olive oil salt and pepper put in a pan and smoke at about 250 for an hour to an hour and a half. should be cooked but still moist.
meanwhile coat the sliced shallots with flour and fry at 260 degrees until golden brown and they no longer bubble about 10 minutes. set aside on a cooling rack over a cookie sheet. once they cool they will be very crispy.
blanch green beans in salted boiling water drain and rinse with cold water to stop cooking.
a few minutes before you are ready to eat. heat a pan with a little olive oil. Add the mushrooms and green beans stir to mix. cover till warm. when ready to serve put geen beans in a bowl and sprinkle with some of the crispy shallots put whats left in a bowl and pass with the green beans