ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Haricots Verts and Wild Mushrooms with Hazelnuts

Yield 6 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

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

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

  3. 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.