Warm Vegetable Salad

Meatless Recipes | Vegetables Recipes

Preparation Time: 40 minutes

Start to Finish Time: 60 minutes

Yield: about 2 cups

• 1/2 pound wax beans, trimmed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 1 small red onion, thinly sliced
• 1 shallot, minced
• 1/2 pound cèpe (porcino) mushrooms, roughly chopped
• 1 clove garlic, minced
• 4 medium tomatoes, peeled and seeded

In a large pot of boiling salted water, blanch beans 3 minutes; remove from water and immerse in ice water 2 minutes. Remove from water, pat dry, and set aside.

In a 10-inch sauté pan over medium-high heat, add olive oil and butter and heat until butter begins to foam. Add onion and shallot and sauté until slightly browned, about 5 minutes. Add mushrooms and cook 5 to 8 minutes, then add garlic and cook 3 to 5 minutes. Fold in beans and tomatoes and cook 4 to 5 minutes, stirring frequently. Remove from heat and serve immediately.

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