Green Bean and Wild Mushroom Ragout with Crispy-Fried Onion Rings

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Quick Facts:

Serves 4


Green Bean and Wild Mushroom Ragout

1 lb haricot vert, trimmed
1 Tbsp olive oil
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp extra-virgin olive oil
1 pound assorted wild mushrooms, sliced
1 large shallot, finely chopped
1 clove garlic, finely chopped
¼ tsp smoked paprika
1 tsp sherry vinegar
2 Tbsp dry white wine or dry vermouth
Scant ¼ cup cream
¼ cup chopped fresh parsley, divided

Crispy-Fried Onion Rings

1 large onion, sliced
1 cup flour
1 tsp salt
1 tsp baking powder
1 egg
1 ¼ cups buttermilk
1 cup panko
salt to taste
2 cups oil

You'll Need:

Heavy bottomed saucepan or deep fryer

Recipe Description:

This recipe will be featured in the class Southern Thanksgiving Feast in Mt Pleasant on 11/16/13 at 1 pm.


Green Bean and Wild Mushroom Ragout

1. Preheat oven to 400°. Combine beans with olive oil, salt and pepper and toss. Place on parchment line sheet pan and roast for about ½ and hour.
2. Melt butter and heat olive oil in a large skillet until bubbly.
3. Add mushrooms and shallots and sauté until mushroom liquid is released and evaporated.
4. Add garlic and paprika and cook for another minute.
5. Add vinegar and wine and cook for a couple of minutes.
6. Add cream, parsley, and onion rings and serve.

Crispy-Fried Onion Rings

1. Heat oil in heavy bottomed saucepan.
2. Combine flour, salt and baking powder. Whisk a bit.
3. Combine egg and buttermilk. Whisk as well.
4. Dip onion slices into flour.
5. Dip onion rings into buttermilk mixture, the panko.
6. Deep fry until crisp and tender, about 5 minutes. Sprinkle with salt. Keep warm.

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