Sauteed Green Beans And Mushrooms

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Servings: 6 Difficulty: Advanced
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A vibrant, earthy side dish combining crisp-tender beans with savory mushrooms and nutty tarragon.
Sauteed Green Beans and Mushrooms recipe image

This elegant yet simple side dish transforms humble green beans into a restaurant-quality accompaniment. The beans are blanched to retain their bright green color and crisp-tender texture, then tossed with earthy sliced mushrooms and toasted pine nuts. A hint of fresh or dried tarragon adds a sophisticated French herbal note that pairs beautifully with the richness of butter and olive oil. This dish is perfect for weeknight dinners or as a fresh counterpoint to rich meats like roast chicken or beef. It’s quick to prepare, vegetarian-friendly, and brings a burst of freshness to any table.

Sauteed Green Beans and Mushrooms recipe image
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Sauteed Green Beans And Mushrooms

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 146.5

Description

This elegant yet simple side dish transforms humble green beans into a restaurant-quality accompaniment. The beans are blanched to retain their bright green color and crisp-tender texture, then tossed with earthy sliced mushrooms and toasted pine nuts. A hint of fresh or dried tarragon adds a sophisticated French herbal note that pairs beautifully with the richness of butter and olive oil. This dish is perfect for weeknight dinners or as a fresh counterpoint to rich meats like roast chicken or beef. It&# 226;ÂÂs quick to prepare, vegetarian-friendly, and brings a burst of freshness to any table.

Ingredients

Directions

  1. Snap off both ends of the green beans and pull off any strings. Cut large pole beans crosswise into 2-inch pieces; do not cut smaller French haricots verts.
  2. Fill a mixing bowl or medium pot with 4 cups of cold water and add 1 tray of ice cubes. Set aside.
  3. Bring 4 quarts of water with 2 tablespoons of kosher salt to a boil over high heat.
  4. Add the beans to the boiling water. The water will stop boiling when you add the beans.
  5. After the water returns to a boil, cook the beans, uncovered, until tender but still crisp (3 to 5 minutes depending on size). Do not overcook.
  6. Drain the beans and place them immediately into the ice water bath. Stir until cool, then drain.
  7. Spread the beans on towels and pat dry thoroughly.
  8. Meanwhile, slice mushrooms thinly and set aside on a plate.
  9. Heat olive oil and butter in a medium skillet over medium heat.
  10. Add pine nuts and sliced mushrooms to the skillet. If using dried tarragon instead of fresh, add it now.
  11. Cook, stirring occasionally, for about 5 minutes until mushrooms are tender.
  12. Add the drained green beans and fresh tarragon to the skillet.
  13. Cook until beans are hot, about 3 minutes longer.
  14. 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

If fresh tarragon is unavailable, you can substitute with 1/4 teaspoon of dried tarragon. Add the dried herb earlier in the cooking process to allow the flavors to bloom.

For a variation, add minced garlic to the skillet with the mushrooms for extra aroma.

This dish is best served immediately while the mushrooms are warm and the beans are crisp. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in a skillet.

Keywords: green beans, mushrooms, tarragon, pine nuts, sauteed, side dish, vegetarian, french cuisine, blanched vegetables, quick dinner, healthy, easy recipe
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