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.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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