Green Bean and Mushroom Fricassee

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 pound thin green beans
2. 24 baby carrots, halved lengthwise
3. 1/3 cup pine nuts (about 2 ounces)
4. 2 tablespoons canola oil
5. 6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6. 3 plum tomatoes—peeled, seeded and thinly sliced
7. 1 1/2 tablespoons fresh lemon juice
8. Salt and freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the green beans and carrots and cook until crisp-tender, about 5 minutes. Drain and pat dry with paper towels.
2. In a large skillet, toast the pine nuts over moderate heat, stirring constantly, until lightly golden, about 5 minutes. Transfer the pine nuts to a plate to cool.
3. Heat the oil in the skillet until shimmering. Add the mushrooms and cook over moderately high heat, stirring, until softened and beginning to brown, about 5 minutes. Add the carrots and green beans and cook, stirring, until tender, 3 to 4 minutes. Add the tomatoes and lemon juice and season with salt and pepper. Cook until the tomatoes are just warmed through, about 1 minute. Transfer the vegetables to a platter, sprinkle with the pine nuts and serve.