Smoky Haricots Verts and Mushrooms

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Smoky Haricots Verts and MushroomsRecipe
Photo: Johnny Autry; Styling: Cindy Barr
Haricots verts are slender green beans; look for them trimmed and ready to cook in microwave-safe bags. If you can't find them, use regular green beans and cook a few minutes longer.


Serves 4 (serving size: 1 cup)


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1 applewood-smoked bacon slice
2 teaspoons canola oil
2 (4-ounce) packages gourmet mushroom blend
12 ounces trimmed haricots verts (French green beans)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 garlic clove, minced


Hands-on: 6 Minutes
Total: 22 Minutes

1. Place a small roasting pan in oven. Preheat oven to 425° (keep pan in the oven as it preheats).

2. While oven preheats, cook bacon slice in a small skillet over medium heat until crisp. Remove bacon from pan, and crumble. Reserve the drippings.

3. Drizzle bacon drippings and canola oil into preheated roasting pan; swirl to coat. Add mushroom blend to pan; stir. Bake mushrooms at 425° for 8 minutes. Add haricots verts, and sprinkle with kosher salt and freshly ground black pepper; toss. Bake at 425° for 8 minutes or until beans are lightly browned and crisp-tender. Toss with reserved bacon, parsley, and minced garlic.

Created date

February 2013

Nutritional Information

Calories 75
Fat 3.9 g
Satfat 0.7 g
Sodium 184 mg