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Sautéed Haricots Verts and Morels with Scallions

Perfect for springtime, this delicious side dish features haricots verts sauteed 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 sauteing.

  • Total Time:
  • Servings: 6 to 8

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  • 1 1/2 pounds haricots verts, ends trimmed
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 8 scallions, white and light green parts only, thinly sliced crosswise
  • 1/2 pound fresh morels—halved lengthwise, rinsed and dried
  • Kosher salt
  • Freshly ground pepper
  • 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.
Contributed By Photo © Paul Costello Published April 2014

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