Wild Mushrooms Haricot Vert And Shallot Saut Best Recipes

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WILD MUSHROOMS, HARICOT VERT, AND SHALLOT SAUTé

2005-10-01



Wild Mushrooms, Haricot Vert, and Shallot Sauté image

Categories     Mushroom     Vegetable     Side     Sauté     Vegetarian     Green Bean     Fall     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients:

  • 5 tablespoons butter, divided
  • 4 large shallots, halved, thinly sliced
  • 1 teaspoon chopped fresh thyme
  • 1 1/4 pounds fresh wild mushrooms (such as chanterelles, stemmed shiitake, and oyster), trimmed, thickly sliced
  • 1/2 pound button mushrooms, thickly sliced
  • 1/3 cup Madeira
  • 3/4 pound haricots verts or small slender green beans, trimmed
  • 3 tablespoons (about) low-salt chicken broth (optional)

Steps:

  • Melt 1/4 cup butter in large pot over high heat. Add shallots and thyme; sauté until shallots begin to brown, about 4 minutes. Add all mushrooms; sprinkle with salt and pepper. Sauté until juices evaporate, about 10 minutes. Add Madeira; toss until evaporated, about 1 minute. Set aside.
  • Cook haricots verts in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Let stand until ready to use, up to 2 hours.
  • Add remaining 1 tablespoon butter to mushrooms in pot. Add haricots verts. Toss over medium-high heat until butter melts and vegetables are heated through, adding broth by tablespoonfuls if mixture is dry, about 3 minutes. Season to taste with salt and pepper. Transfer vegetables to bowl and serve.

HARICOT VERTS (GREEN BEANS) , WILD MUSHROOMS WITH HAZELNUTS

2022-12-01



Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts image

if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g

Provided by MarraMamba

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 tablespoons red wine vinegar
  • 2 teaspoons extra virgin olive oil (EVOO)
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 lb French haricots vert, trimmed
  • 1 teaspoon olive oil
  • 6 cups sliced wild mushrooms (or cultivated)
  • 1/2 cup green onion, sliced
  • 6 teaspoons hazelnuts, finely chopped toasted

Steps:

  • Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
  • Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
  • Heat 1 tsp olive oil in a large non stick 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. Remove from heat.
  • Add vinegar mixture and hazelnuts, toss to coat.

Nutrition Facts : Calories 78.9, Fat 4.3, SaturatedFat 0.5, Sodium 106.3, Carbohydrate 8.8, Fiber 3.8, Sugar 2.5, Protein 4.1

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