Blistered Haricots Verts with Crimini Marsala Sauce and Crispy Fried Onion Strings



Blistered Haricots Verts with Crimini Marsala Sauce and Crispy Fried Onion Strings

Recipe Courtesy of St. Supéry Estate Chef

Serves 4





INGREDIENTS

1 pound fresh green beans, blanched (boiled in salted water for 90 seconds then shocked in ice water)
2 tablespoons olive oil
Salt and pepper to taste
Zest of 1 lemon
1 pound crimini mushrooms, thinly sliced
2 leeks, thinly sliced
3 tablespoons butter
2 teaspoons fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh sage, minced
Salt and pepper to taste
½ cup dry marsala
3 cups vegetable stock
2 tablespoons flour
1 small white onion, very thinly sliced (preferably on a mandolin)
Flour for breading
3 cups oil for frying
Salt

INSTRUCTIONS

For the sauce: Melt butter in a heavy bottom skillet over medium heat. Sauté leeks and mushrooms until mushrooms release all their moisture and begin to brown, about 10 minutes. Season with herbs, salt and pepper and add marsala. Cook until marsala is reduced by half, about 5 minutes. Whisk 2 tablespoons flour into the stock thoroughly and gradually whisk that mixture into the mushrooms. Stir until completely incorporated, then reduce heat to low and cook until sauce thickens, about 10-15 minutes. Adjust seasoning to taste.

For the onions: heat oil over medium heat in a deep skillet or sauce pot until a thermometer reads 350°F. Season the breading flour with salt, toss the onions in the flour until completely coated, shaking off any excess. Working in batches, fry the onions until golden brown and drain on paper towels, season with salt immediately. Use as garnish.

For the green beans: heat olive oil in a heavy skillet over high heat. When the pan is very hot, sauté the beans until dark brown and blistered, just takes a few minutes. Season with salt, pepper and lemon zest. Transfer to serving dish, top with mushroom sauce and garnish with fried onions.





Wine Pairing: 2013 Napa Valley Estate Élu

Élu has great finesse and balance, making it versatile when it comes to food. Despite being a vegetarian dish, this twist on a green bean casserole has enough depth of flavor and textural complexity to be a perfect pair to the structured, yet mellow red wine.





Serves As

Entrée



A great wine to celebrate

Holidays



Pairs nicely with

2013 Napa Valley Estate Élu





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