Haricots Verts with Chanterelles

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate texture; they're sauteed in butter and oil with tender chanterelles before serving.

  • Total Time:
  • Servings: 6
KEY: Christmas, Dinner Party, Easter, Thanksgiving, American, French, Side Dishes, Basic/Easy, Fast, Gluten-Free, Healthy, Staff Favorites, Vegetarian, Dinner

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  • 1 pound haricots verts, trimmed
  • 3 tablespoons unsalted butter, cubed
  • 2 tablespoons extra-virgin olive oil
  • 1 pound chanterelle mushrooms, halved lengthwise
  • 3 medium shallots, thinly sliced
  • Salted Herbs or salt

How to make this recipe

  1. In a large pot of salted boiling water, blanch the haricots verts for 2 minutes. Drain and transfer the beans to a baking sheet to cool. Using a sharp knife, split the beans lengthwise down the middle.
  2. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add the mushrooms and cook over high heat, stirring occasionally, until tender and golden, 5 to 7 minutes. Add the shallots and the remaining 1 tablespoon of olive oil and cook, stirring, until softened, 2 to 3 minutes longer. Stir in the haricots verts, then gradually add the remaining 2 tablespoons of butter, stirring constantly. Stir in the Salted Herbs and serve immediately.

Make Ahead

The beans can be blanched 1 day ahead; refrigerate covered.

Contributed By Photo © Con Poulos Published February 2014

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