Green Beans Sauteed with Wild Mushrooms
Published by Stewart, Tabori & Chang
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.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturesavory, umami
Type of Dishvegetable
- 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
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