← Back to Search Results
sauteeing
Green Beans Sauteed with Wild Mushrooms

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I love the delicate, French haricots verts, buts if you can’t find them, use small green beans. Julia Child always suggested cooking them in massive amounts of water, or you can steam them, if you prefer. Americans tend to like a bit of crunch to their beans while the French generally prefer them cooked a little more; I like them somewhere in between.

Yield: Serves 6

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ pound chanterelles or other wild mushrooms, cleaned and cut into bite-sized pieces
  • Salt and freshly ground black pepper
  • 1½ pounds haricots verts or green beans, trimmed

Directions

Bring a large pot of salted water to a boil.

Meanwhile, heat the butter and the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, or until it becomes translucent. Add the mushrooms, cooking them until they give off their juices and then reabsorb them, 5 to 7 minutes. Season with salt and pepper to taste. Keep the mushrooms warm on the stovetop.

Add the beans to the boiling water and cook for 3 to 5 minutes, or until slightly tender (haricots verts will take less time than green beans). Drain.

Transfer about half of the mushrooms to a small dish and keep warm. Add the beans to the mushrooms in the skillet and stir to combine. Mound the beans and mushrooms gently on a serving platter and top with the reserved mushrooms. Season again with salt and pepper.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

118kcal (6%)
302mg (13%)
11g
4g
8g (13%)
0g
4g (20%)
3g
1g
15mg (5%)
4g
3g
33mg
429mg
88mcg RAE (3%)
14mg (23%)
50mg (5%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-masala American Masala
by Suvir Saran
baked-explorations Baked Explorations
by Matt Lewis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
flavor Flavor
by Rocco DiSpirito
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
spice Spice
by Ana Sortun
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?