Haricots Verts and Wild Mushrooms with Hazelnuts

recipe
Chanterelles and porcini are choice in this dish, although we also found success with a blend of oyster and button mushrooms. Use hazelnut oil, if available, instead of extravirgin olive oil for the vinaigrette.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 72
Caloriesfromfat 41 %
Fat 3.3 g
Satfat 0.4 g
Monofat 2.2 g
Polyfat 0.5 g
Protein 4.1 g
Carbohydrate 9 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 110 mg
Calcium 40 mg

Ingredients

2 tablespoons red wine vinegar
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound haricots verts, trimmed
1 teaspoon olive oil
6 cups sliced wild or cultivated mushrooms (about 1 pound)
1/2 cup sliced green onions
6 teaspoons finely chopped hazelnuts, toasted

Preparation

Combine vinegar, 2 teaspoons oil, salt, and pepper in a small bowl.

Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 7 minutes or until liquid evaporates. Add onions; sauté 1 minute. Add beans; sauté 3 minutes or until thoroughly heated. Remove from heat. Add vinegar mixture and hazelnuts to bean mixture, tossing to coat.

Note:

Cynthia Nims,

October 2007
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