Since I was using alcohol in my main dish—port—I thought I should keep it up and add some brandy to my vegetables. Mushrooms and green beans are very popular at our house. They also go very well with barbecued beef.
Note: The only person in my house that doesn’t love mushrooms is Eilene. I usually cut the mushrooms in large enough pieces that she can easily pick them out.
Karl’s Brandied Mushrooms and Green Beans
1 lb. green beans, cut into 1½ inch pieces
2 Tbs. unsalted butter (olive oil for Vegan)
1 lb. Cremini mushrooms, halved
1 cup yellow onion, minced
½ tsp. Kosher salt
1 tsp. thyme
½ tsp. summer savory
¼ tsp. pepper
½ cup brandy
½ cup flat leafed parsley, coarsely chopped
1. Steam the green beans until just crisp tender, about 5 minutes.
2. Submerge the beans in cold water and reserve for later.
Tip: The cold water stops them from overcooking.
3. Melt the butter in a large sauté pan and sauté the mushrooms until well browned.
4. Transfer the mushrooms to a bowl.
5. Add the onions and salt to the pan.
6. Sauté the onions until they are well browned, 8-10 minutes.
7. Stir in the thyme, summer savory, and pepper into the onions.
8. Add the brandy, return the mushrooms to the pan, and cook for two minutes.
Tip: This reduces the brandy and reheats the mushrooms.
9. Add the green beans and continue cooking until the beans are warmed and coated with the sauce.
10. Stir in most of the parsley and transfer the mushrooms and green beans to a serving bowl.
Tip: Reserve 1-2 tablespoons of the parsley as garnish.
11. Garnish the dish with the remaining parsley and serve warm.