What types of mushrooms work best for this sauteed dish?

For the best flavor and texture, use fresh wild mushrooms like shiitake, oysters, criminis, chanterelles, or porcinis, cleaned, sliced, and stemmed.

What if I can't find Madeira wine or need an alternative?

You can substitute Madeira wine with Marsala, Sherry, or a sweet dry rice wine, ensuring your chosen alternative is vegan-friendly.

Why are the leeks deep-fried for this recipe?

Deep-frying the thinly sliced leeks until golden creates a crispy, flavorful garnish that adds a textural contrast and gourmet touch to the finished dish.

Can I prepare parts of this dish in advance?

Yes, you can prepare the mushroom and Madeira sauce ahead of time and gently reheat it. The green beans can be blanched and shocked, then stored. Fry the leeks just before serving for optimal crispness.

How should I store leftover Sauteed Mushrooms and Green Beans?

Store the mushroom and green bean mixture with the sauce in an airtight container in the refrigerator for up to 2-3 days. Keep any leftover fried leeks separate in an airtight container at room temperature to maintain their crispness.

4 years ago

Sauteed Mushrooms and Green Beans
[Vegan]

SP By: Serena Poon

Author Bio

Serena Poon, CN, CHC, CHN is the founder of Serena Loves LLC, a lifestyle brand... Read More

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Vibrant green haricot verts and sauteed wild mushrooms in a creamy Madeira wine sauce, garnished generously with crispy golden fried leeks.

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Sauteed Mushrooms and Green Beans [Vegan]

4-6

Dairy Free

Vegan

This dish is made with delicious mushrooms and green beans and makes a perfect side dish for any occasion!

Ingredients You Need for Sauteed Mushrooms and Green Beans [Vegan]

3 tablespoons vegan butter
1 lb fresh wild mushrooms, cleaned, sliced and stemmed (shiitake mushrooms, oysters, criminis, chanterelles, porcinis)
4 each fresh thyme sprigs
3 tablespoons chopped shallots
1/2 cup Madeira wine (sub Marsala, Sherry, sweet dry rice wine) (make sure it's vegan!)
1 cup whipped coconut cream or cashew cream
1 lb fresh haricot verts (french green beans), trimmed
Fresh ground black pepper, Himalayan or sea salt
Avocado oil (for deep-frying)
2 each large leeks, thinly sliced crosswise (white parts only)

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How to Prepare Sauteed Mushrooms and Green Beans [Vegan]

Over medium-high heat, melt 2 tablespoons vegan butter in a large heavy skillet or sauté pan.
Add all the mushrooms and thyme sprigs and sauté for 4-5 minutes.
Add 2 tablespoons of shallots and continue to sauté until mushrooms are tender, about another 2-3 minutes.
Add the wine and simmer until almost all the liquid evaporates, about 2 minutes.
Add vegan cream and simmer until slightly thickened, about 2 minutes. Set sauce aside.
In a large pot, bring water to a boil and add a little bit of salt.
Par-cook green beans in the large pot of boiling salted water until just tender (al dente), about 3-5 minutes. Drain.
Transfer green beans to a bowl of ice water; allow to cool, about 3-4 minutes. Drain.
Pour enough avocado oil into a large, deep saucepan to reach a depth of about 1.5”.
Heat oil to 350°F.
Place 1/4 of sliced leeks in a small metal strainer. Lower strainer into oil; fry until golden, about 20-30 seconds. Lift the strainer from the oil. Drain leeks on paper towels.
Repeat with remaining leeks in 3-4 more batches or until finished.
Season leeks lightly with salt.
Melt the remaining 1 tablespoon of butter in a heavy large skillet over medium heat.
Add green beans and the remaining 1 tablespoon shallots.
Lightly toss green beans to heat through, but do not cook further.
Season beans with salt and pepper, to taste.
Place beans on a platter.
Bring sauce to a simmer.
Spoon sauce over beans.
Sprinkle the dish with the fried leeks as garnish.