Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Cynthia Nims
Recipe by Cooking Light October 2007

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

72 calories; calories from fat 41%; fat 3.3g; saturated fat 0.4g; mono fat 2.2g; poly fat 0.5g; protein 4.1g; carbohydrates 9g; fiber 2.2g; iron 1.3mg; sodium 110mg; calcium 40mg.
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