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Green Bean and Mushroom Fricassee

This mixed vegetable recipe makes a wonderful side dish.

slideshow Delicious, Quick Side Dishes

  • Servings: 8

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


One Serving Calories 104 kcal, Total Fat 7.1 gm, Saturated Fat 0.8 gm.

Contributed By Published January 2000

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