Recipes Sautéed Haricots Verts and Morels with Scallions Be the first to rate & review! 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. By Melia Marden Melia Marden Chef/partner of the popular New York City eatery The Smile, Melia Marden is known for her Greek and Moroccan-inspired cooking. Her work has been featured in The New York Times, Vogue, and GQ, among others. She is the author of the highly regarded cookbook Modern Mediterranean (2013). Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Total Time: 45 mins Yield: 6 to 8 Ingredients 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 Directions 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. 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. Rate it Print