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Green Bean and Mushroom Fricassee

  • SERVINGS: 8
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

This mixed vegetable recipe makes a wonderful side dish.

  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.
Make Ahead The recipe can be prepared through Step 2 and refrigerated separately for up to 2 days. Notes One Serving Calories 104 kcal, Total Fat 7.1 gm, Saturated Fat 0.8 gm.
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