Northwest Wine - Online Magazine
White Truffled Green Beans
This is usually served as a side dish. However, as a first course. Jack Czarnecki of the Joel Palmer House in Dayton, Oregon recommends you place the beans over thin rice noodles that have been seasoned with a little sauce and sesame oil. You must use fresh truffles for this dish, either American or European.
What You Do
1. Bring about 4 quarts of lightly salted water to a boil in a saucepan. Add the green beans and cook for 3 minutes. Remove beans from water and drain. Set aside.
2. Heat the oil in a skillet. Add the beans, truffles and water chestnuts; stir over a medium heat for about 2 minutes.
3. (optional) Stir in the oyster sauce until it uniformly coats the beans, then serve.
4. Plate the beans and shave truffles over beans just before presenting dish.
Notes: Your standard blanched green beans, drizzled with a little truffle oil or fresh truffle shavings also makes a fast and easy way to dress up a simple dish. Makes 4 servings.
Source: A Cook's Book of Mushrooms by Jack Czarnecki - Joel Palmer House
Wine Pairings
Oregon Pinot noir or a medium bodied Oregon Chardonnay
Ingredient List
Here’s what you need:
- 1/2 pound green beans, cut into 2-inch lengths
- 2 tablespoons vegetable oil
- 1 1/2 ounces fresh truffles, thinly sliced (about 1/3 cup)
- 1/2 of an 8-ounce can water chestnuts, drained and thinly sliced
- 2 teaspoons Chinese oyster sauce (optional)
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