Creamy Green Beans and Mushrooms with Crispy Garlic

Yield:

Instructions

In a small saucepan over medium-low heat, melt the 4 tablespoons butter. Add the sliced garlic. The butter should bubble but not smoke, so adjust heat as needed. Cook the garlic, swirling often and keeping a close eye on it, until very light golden brown, 2 to 3 minutes. Immediately remove the garlic with a slotted spoon and drain on paper towels. Save the garlic-infused melted butter for future use. (It makes delicious garlic bread.)

Now, prepare the mushrooms: In a large skillet over medium-high heat, melt the remaining 3 tablespoons butter, then add the minced garlic, mushrooms, 1/2 teaspoon salt, and pepper. Cook, stirring often, until the mushrooms release their liquid and brown at the edges, 7 to 9 minutes. Add the wine, scraping the browned bits off the bottom, and simmer until reduced, 3 to 5 minutes. Add the cream and reduce heat to medium. Simmer until thickened, 3 to 5 minutes. Set aside and keep warm.

Finally, cook the beans: In a 5-to-7-quart pot, bring 4 quarts water and ½ cup salt to a boil. Add the beans and cook until bright green and just tender, 5 to 7 minutes. Drain and transfer to a serving platter. Pour the sauce over the beans and sprinkle with the crispy garlic. Serve warm.