2 cups shiitake mushrooms, cut into approximately 1-inch pieces (washed and dried ahead of time)
2 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
2 tbsp all-purpose flour
1 cup beef broth
1 can cream of mushroom soup
2 tsp kosher salt
20 turns fresh cracked pepper
1 tsp Worcestershire sauce
1 tsp sherry vinegar
2 cups lightly chopped pecans
METHOD
*Batons are large matchstick type pieces. Start by slicing the apple into approximately ½ cm slices and then slice those again into ½ cm pieces. Think of the cut as if you were cutting the apple into the size of French fries
Heat a large pot of salted water (should taste like the ocean) to a boil. Meanwhile, set up an ice bath - a large strainer that fits into a larger pot or bowl filled with ice water (more ice than water)
Once boiling, drop the green beans into the pot and stir. Cook for approximately 3-4 minutes or until just tender, but still has some crunch. The colour should still be bright green
Immediately drain the beans from the water into a strainer and dunk the strainer into the ice water. Let cool completely
Meanwhile, in a large sauté pan, heat olive oil over high heat. Add mushrooms (make sure mushrooms have had plenty of time to dry after washing or else will leach out water into the oil and make soggy) and sauté until tender
Add apple batons to the mushrooms and sauté for 2 minutes, stirring occasionally
Stir in garlic and sauté for 30 seconds more
Sprinkle flour over top of the mixture and stir to combine. Cook for 1 minute longer
Add beef broth and cream of mushroom soup, bring to a boil, stir frequently
Turn off heat and stir in salt, pepper, Worcestershire sauce, and sherry vinegar
Toss mixture with the green beans and then spread evenly into a 9x13cm baking dish
Top with the chopped pecans and bake in a 180 degrees Celsius oven until hot throughout. Serve immediately
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