Haricots Verts with Shitake Mushrooms and Slivered Almonds
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
1/2 cup almonds
1 1/2 tablespoons shallots, chopped
2 cups sliced Shitake Mushrooms
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Blanch your haricots verts and have ready large bowl ice water. In large pot of boiling salted water, drop haricots verts in for 2 to 3 minutes. Drain, and then plunge into ice water to stop cooking (keeps them beautifully bright green). Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained, patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, add olive oil, melt butter. Add shallots and Shitake mushrooms and sprinkle with salt — fully coat. Then add blanched haricots verts and sauté uncovered, 2 to 3 minutes. Stir in toasted sliver almonds. Toss until all is incorporated and heated through. Serve warm or at room temperature.
. Serves at least 8 guests.