Green Beans with Mushroom-Madeira Sauce

Ingredients

• 3 tablespoons butter 
• 0.8 teaspoon thyme leaves dried
• 1 pound green beans fresh trimmed
• 2 large leeks white green thinly sliced ( and pale parts only)
• 0.5 cup madeira wine 
• 6 ounces oyster mushrooms sliced
• 3 tablespoons shallots chopped
• 6 ounces mushroom caps stemmed sliced
• 6 servings vegetable oil for deep-frying
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• pot
• sieve

Directions

1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
2. Add all mushrooms and thyme; sauté 5 minutes.
3. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes.
4. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes.
5. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes.
6. Drain.
7. Transfer to bowl of ice water; cool.
8. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
9. Pour enough oil into large deep saucepan to reach depth of 4 inches.
10. Heat oil to 350°F.
11. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil.
12. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
13. Melt 1 tablespoon butter in heavy large skillet over medium heat.
14. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper.
15. Place beans on platter.
16. Bring sauce to simmer. Spoon sauce over beans.
17. Sprinkle with fried leeks.