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Sautéed Haricots Verts and Morels with Scallions

© Paul Costello

Sautéed Haricots Verts and Morels with Scallions

  • SERVINGS: 6 to 8

Perfect for springtime, this delicious side dish features haricots verts sautéed in olive oil and butter with fresh morels. Dried morels can be used if fresh are unavailable by soaking 1 cup (1 ounce) of them in boiling water for about 20 minutes; drain them before sautéing.


  1. 1 1/2 pounds haricots verts, ends trimmed

  2. 3 tablespoons unsalted butter

  3. 2 tablespoons extra-virgin olive oil

  4. 8 scallions, white and light green parts only, thinly sliced crosswise

  5. 1/2 pound fresh morels—halved lengthwise, rinsed and dried

  6. Kosher salt

  7. Freshly ground pepper

  8. 1/2 cup chervil sprigs

  1. Fill a large bowl with ice water. In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans and let cool in the ice bath; drain and pat dry.
  2. In a large skillet, melt the butter in the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute. Add the morels and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes. Add the haricots verts and cook, tossing, until hot, about 3 minutes. Fold in the chervil and season with salt and pepper. Transfer the beans and morels to a platter and serve.