Snap Beans With Caramelized Shallots And Roasted Mushrooms Recipe

Ingredients

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

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.