Holiday Entertaining Guide - Page 8 - Sides to savor (2)

Holiday Entertaining Guide
- Page 8
Sides to savor (2)
Before serving, melt the butter in a large saute pan over medium heat. When it foams, add the beans and stir continuously until heated through, 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately.

Wild mushrooms with fines herbes
Serves 8
• 21/2 pounds (1.25 kg) wild mushrooms such as chanterelles, cepes, cremini or oyster mushrooms, cleaned and trimmed
• 1/2 lemon, juiced
• 4 tablespoons unsalted butter
• 3 shallots, minced
• 3 tablespoons mixed minced fresh tarragon, chervil, Italian parsley, and dill
• Kosher salt
• Freshly ground black pepper

Cut the mushrooms into bite-sized halves or quarters, or leave small ones whole. In a mixing bowl, toss them with lemon juice.

In a large saute pan, melt 21/2 tablespoons of butter over medium heat. Add the shallots and 1 tablespoon of the herbs, and saute for about 1 minute. Add the mushrooms, and saute until tender, 5 to 7 minutes. Strain off any excess liquid.

Add the remaining butter, and raise the heat to high. Continue sauteing until themushrooms begin turning golden brown, 2 to 3 minutes. Season to taste with salt and pepper, transfer to a serving dish, and serve immediately.

Artichoke mousse
Serves 8
• 12 large artichokes
• Kosher salt
• 3 lemons, halved
• 3 tablespoons unsalted butter, plus 1 tablespoon extra if needed
• 3 tablespoons heavy cream, plus 1 tablespoon extra if needed
• Freshly ground black pepper

Bring a large pot of well-salted water to a