Sautéed Vegetables with String Beans and Chanterelles

Meatless

Ingredients

Serves 4 as a side dish
  • 6 tablespoons butter, divided
  • 1 cup red and white pearl onions, peeled
  • 2 tablespoons brown sugar, divided
  • 3/4 cup water, divided
  • Salt
  • Black pepper
  • 2 cups carrots, peeled and roughly chopped
  • 2 cups string beans, trimmed and cut in half
  • 2 cups chanterelle mushrooms, roughly chopped
  • ¼ cup cherry tomatoes
  • 3 tablespoons chives, cut into 1” pieces

Directions

  1. In an 8” sauté pan, melt 2 tablespoons of the butter.  Add the pearl onions, 1 tablespoon of brown sugar, and ¼ cup water.  Season with salt and pepper.  Cover, and let cook 5-7 minutes, or until onions are tender.
  2. In another 8” sauté pan, melt 2 more tablespoons of butter.  Add the carrots, 1 tablespoon of brown sugar, and ¼ cup water.  Season with salt and pepper.  Cover, and let cook 5-7 minutes, or until carrots are tender.
  3. In a 10” sauté pan, melt 1 tablespoon of butter.  Add the string beans and remaining ¼ cup water.  Season with salt and pepper.  Cover, and let cook 3-5 minutes, or until beans are tender.
  4. In another 10” sauté pan, melt remaining 1 tablespoon of butter.  Add the mushrooms and season with salt and pepper.  Let cook uncovered 3-5 minutes, or until mushrooms are tender.
  5. In a 12” skillet, mix together onions, carrots, string beans, and mushrooms.  Add the cherry tomatoes and chives.  Cook over medium heat until all vegetables are heated throughout and serve.

Secrets:

    • Steaming the onions, carrots, and string beans separately helps to keep each vegetables integrity and individual flavor.
    • Adding the sugar to the onions and carrots gives it a sweet glaze that adds a nice touch to the final dish.
    • Serve this in a cast iron or other casserole dish alongside your Beef Wellington and Potato Gratin, or even as a vegetarian entrée!