String beans with Wild Mushrooms
Use green beans or yellow beans or combination of the two from you local farmers’ market for best flavor.
1 -2 pounds green or yellow beans, or combination (fresh young green beans should not need stringing)
- 1 pound local variety of wild mushrooms, cleaned, dry, chopped
- Grape-seed oil (or other high smoke point oil)
- 2 teaspoons raw sesame seed
- Seasonings of Sea salt and coriander
Blanch green beans by dropping into salted (3T per gal) boiling water until the color brightens and they are tender to the tooth; remove and place immediately into ice water to stop the cooking. Reserve until ready to saute with mushrooms.
At service, place heavy bottomed skillet over medium high heat. When hot add oil to coat pan. Place mushrooms to cover bottom of pan. Leave still for 2-3 minutes–without moving mushrooms. When you can see some browning around the edges, toss the mushrooms with sesame seed and season with salt and coriander. Remove to plate while you bring beans back to serving temperature in the skillet. When beans are reheated return the mushrooms to the pan and toss together and heat about 30 seconds longer. Adjust seasoning if needed. Serve immediately.