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.
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
How to Make It
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.