Porcini with Green Beans & Olives

Name: Porcini with Green Beans & Olives
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ cup sherry vinegar; Lemon wedges, for serving; ½ cup Cerignola olives, pitted and halved; 3 cloves garlic, finely chopped; 2 lb. porcini mushrooms, quartered; 6 tbsp. unsalted butter; ½ lb. green beans, trimmed; Kosher salt and freshly ground black pepper, to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Cerignola olives, a large green variety grown primarily in Puglia, are known for their fleshiness and mild salinity. Here, they deliver those qualities and a buttery flavor to a dish of mushrooms and green beans.

Ingredients

Kosher salt and freshly ground black pepper, to taste
½ lb. green beans, trimmed
6 tbsp.

Europe
Italy
Apulia
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

In a large saucepan of salted boiling water, cook beans until tender, 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water; drain and pat dry.
Heat butter in a 12″ skillet over medium-high and cook porcini and garlic until golden, 6–8 minutes. Add beans, olives, vinegar, salt, and pepper and cook 2 minutes more, until beans are heated through. Trans