Wonderful flavors! Used chanterelles which picked up the mellow red wine vinegar sauce. I like my green beans cooked a bit more so would boil closer to 5 minutes.
Haricots Verts and Wild Mushrooms with Hazelnuts
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.
More From Cooking Light
- Calories: 72
- Calories from fat: 41%
- Fat: 3.3g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 0.5g
- Protein: 4.1g
- Carbohydrate: 9g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 110mg
- Calcium: 40mg
- 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
- 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.
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