Haricot Vert, Roasted Garlic, Wild Mushrooms and Crispy Onions

In In The Kitchen, Magazine, Recipes, Sides by RI Magazine

Serves 8-10

YOU’LL NEED
2 heads garlic in the skins
2 lbs haricot vert (green beans), cleaned
¾ lb assorted wild mushrooms
¼ cup olive oil
Salt and pepper
¼ tsp cracked red chili flakes
1 medium yellow onion
3 tbsp unbleached flour mixed with salt and pepper
¼ cup canola oil
2 tbsp chopped parsley
2 tbsp chopped thyme
1 tbsp chopped rosemary

MAKE IT
1) Preheat oven to 400 degrees. Drizzle garlic with olive oil and roast in oven, 30035 minutes, until tender; when cool, remove from husk and set aside.
2) Clean green beans and blanch in salted boiling water. When tender, cool in an ice bath to retain color. Clean and cut wild mushrooms to desired size. Toss with olive oil, salt, pepper and chili flakes, then lay out on a sheet and roast at 350 degrees for 15 minutes.
3) Shave onion paper thin, soak in cold water for 10 minutes. Remove from water and toss in seasoned flour.
4) Heat canola oil in a large skillet and add onions; cook until crisp and remove with a slotted spoon and drain on paper towels. Toss beans, mushrooms and garlic together in the pan and add the herbs. Add salt and pepper, if necessary. Toss with crispy onions.

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