Vegetable Sauté, Crostini
Mushrooms, Madeira and cream with green beans and broad beans on crisp crostini—simple and unbeatable.
Prep Time
10 min
Cook Time
10 min
Servings
7
Difficulty
Beginner
Introduction
Often the simplest recipes are the most delicious. If you think that sounds clichéd, try this one. Mushrooms, Madeira and cream together are unbeatable. Green beans and broad beans add a surprising depth—this will become everyone’s favourite starter at your next Sunday brunch.
Instructions
For the vegetable sauté:
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With a small knife or peeler, trim the side string of each green bean and halve lengthwise. Cut into pieces about three fingers long.
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Blanch 1–2 minutes in boiling water, then transfer immediately to iced water. Drain.
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In a hot pan, melt the butter with a drizzle of oil.
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Slice the shallot into half-moons and slice the garlic. Add the shallot, soften with a pinch of salt, then add the garlic.
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Add the still-frozen broad beans and green beans. Sauté over high heat for 3 minutes until the pan is very hot again.
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Slice the mushrooms, add to the pan and season with fleur de sel and pepper.
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Pour in the Madeira and tilt the pan toward the flame to flambé.
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When the flames die down, add the thyme sprigs. Cook on low heat 4 minutes more, until beans and broad beans are al dente.
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Stir in the cream and simmer 2 minutes.
For the crostini:
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Preheat the oven to 190°C. Slice the baguette thinly, arrange on a baking tray and brush with olive oil.
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Bake about 7 minutes until golden.
To serve:
- Spoon the sautéed vegetables onto each crostino. Serve on a rectangular plate, garnished with fresh thyme to taste.
