This vibrant side dish pairs crisp-tender green beans with earthy, sautéed mushrooms for a perfect balance of texture and flavor. The beans are briefly blanched to retain their bright color and crunch, then finished in a pan with olive oil, butter, and toasted pine nuts for a nutty richness. Fresh tarragon adds a subtle, aromatic note that elevates the simple ingredients. This recipe is ideal for weeknight dinners or as a sophisticated accompaniment to roasted chicken or fish. ItâÂÂs vegetarian, healthy, and comes together in under an hour, making it a reliable and delicious addition to any meal.
Sauteed Green Beans & Mushrooms
Description
This vibrant side dish pairs crisp-tender green beans with earthy, saut&# 195;©ed mushrooms for a perfect balance of texture and flavor. The beans are briefly blanched to retain their bright color and crunch, then finished in a pan with olive oil, butter, and toasted pine nuts for a nutty richness. Fresh tarragon adds a subtle, aromatic note that elevates the simple ingredients. This recipe is ideal for weeknight dinners or as a sophisticated accompaniment to roasted chicken or fish. ItâÂÂs vegetarian, healthy, and comes together in under an hour, making it a reliable and delicious addition to any meal.Ingredients
Directions
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Trim both ends off the green beans and pull off any strings. Cut large pole beans crosswise into 2-inch pieces; leave smaller French haricots verts whole.
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Fill a mixing bowl or medium pot with 4 cups of cold water and add 1 tray of ice cubes. Set aside.
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Bring 4 quarts of water with 2 tablespoons of kosher salt to a boil over high heat.
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Add the green beans to the boiling water. Once the water returns to a boil, cook uncovered until tender but still crisp, about 3 to 5 minutes depending on the size of the beans. Do not overcook.
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Drain the beans and immediately place them into the ice water bath to stop the cooking process. Stir until cool, then drain and pat dry with towels.
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Slice the mushrooms thinly and set aside on a plate.
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Heat the olive oil and butter in a medium skillet over medium heat.
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Add the pine nuts and sliced mushrooms to the skillet. If using dried tarragon, add it now.
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Cook, stirring occasionally, for about 5 minutes until the mushrooms are tender and pine nuts are toasted.
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Add the blanched green beans and fresh chopped tarragon to the skillet. Cook until the beans are heated through, about 3 minutes longer.
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Transfer to a serving platter and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 146.5kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 3.0g15%
- Cholesterol 8.1mg3%
- Sodium 29259.8mg1220%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 3.8g16%
- Sugars 6.0g
- Protein 3.9g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use haricots verts if available for a more delicate texture, though regular green beans work well too.
If you don't have fresh tarragon, you can use additional dried tarragon, but add it with the mushrooms rather than at the end.
For a dairy-free version, substitute the unsalted butter with extra olive oil or a plant-based butter alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
Toasting the pine nuts adds a nice crunch and nutty flavor; watch them closely as they can burn quickly.
