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Haricots Verts with Chanterelles

© Con Poulos

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 sautéed in butter and oil with tender chanterelles before serving.


  1. 1 pound haricots verts, trimmed

  2. 3 tablespoons unsalted butter, cubed

  3. 2 tablespoons extra-virgin olive oil

  4. 1 pound chanterelle mushrooms, halved lengthwise

  5. 3 medium shallots, thinly sliced

  6. Salted Herbs or salt

  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.