Haricots Verts and Wild Mushrooms with Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chanterelles and porcini are choice in this dish, although we also found success with a blend of oyster and button mushrooms. Use hazelnut oil, if available, instead of extravirgin olive oil for the vinaigrette. Ingredients:
2 tablespoons red wine vinegar |
2 teaspoons extravirgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 pound haricots verts, trimmed |
1 teaspoon olive oil |
6 cups sliced wild or cultivated mushrooms (about 1 pound) |
1/2 cup sliced green onions |
6 teaspoons finely chopped hazelnuts, toasted |
Directions:
1. Combine vinegar, 2 teaspoons oil, salt, and pepper in a small bowl.
2. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 7 minutes or until liquid evaporates. Add onions; sauté 1 minute. Add beans; sauté 3 minutes or until thoroughly heated. Remove from heat. Add vinegar mixture and hazelnuts to bean mixture, tossing to coat.
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