Directions
1) Remove the stems from the porcini and shitake mushrooms. Place the stems and onion ends into a saucepan. Pour 2 cups of water into the pan. Simmer for 30-40 minutes, or until there is about 1 cup liquid remaining.
2) Place the porcini mushrooms in a small bowl. In the microwave heat 1 cup of water. Once it’s boiling, pour it over the dried porcini. Let it sit for 10 minutes. Strain the porcini water into the simmering mushroom stock. Set the rehydrated porcini onto a cutting board. Rinse the strainer to use later.
3) Meanwhile, in a large flat bottomed skillet heat the olive oil over medium-low heat. Add the onions and salt. Cook for 30-35 minutes until golden. Stir occasionally.
4) While the onions are cooking, slice the mushrooms (shitake and porcini) in half. Set aside
5) Once the onions are done cooking, place them into a separate bowl. Place the skillet back onto the stovetop.
6) In the skillet, melt the butter over medium heat. Add the mushrooms to the pan and sauté until softened, about 5-7 minutes.
7) Add 2 ladlefuls of mushroom stock to the sautéing mushrooms. Allow the mushrooms to absorb this mushroom stock.
8) Add the cooked onions into the pan with the mushrooms. Stir well to combine. Add another ladleful or two of mushroom stock. Cook for 5 minutes, or until most of the liquid has been reduced, stir frequently.
9) Strain the mushroom stock into the skillet. Add the braised haricot verts and the haricot verts braising liquid. Warm through for 10 minutes. Serve warm.
For the braised haricot verts
Author note: Sometimes I add a teaspoon of tomato paste to the braising liquid to add even more depth of flavor. If you cannot find haricots, fresh green beans also work. If doubling the recipe, do not double the salt amount, instead, salt to taste.
1 12 ounce bag of fresh haricots
4 cups water
1 1/4 teaspoon kosher salt
1) Place all ingredients into a medium sized pan. Cover slightly with a lid.
2) Bring the water to a boil and then reduce to a hearty simmer. Braise for 30 minutes or until the haricots are tender.
