Sauteed Green Beans And Mushrooms

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Servings: 6 Difficulty: Advanced
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Crisp-tender green beans and earthy mushrooms sauted with pine nuts and fresh tarragon
Sauteed Green Beans and Mushrooms recipe image
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: 140.9

Description

This vibrant side dish pairs crisp-tender green beans with earthy, sliced mushrooms, creating a perfect balance of texture and flavor. The addition of toasted pine nuts adds a delightful crunch and nutty richness, while fresh tarragon provides a subtle, anise-like aromatic finish. Sauted in a blend of olive oil and butter, the vegetables achieve a beautiful golden color and deep savory taste. This recipe is versatile enough for a light vegetarian main or a sophisticated accompaniment to roasted chicken or fish. It comes together quickly, making it an ideal choice for weeknight dinners or elegant dinner parties. The combination of fresh herbs and toasted nuts elevates simple vegetables into a memorable culinary experience.

Ingredients

Directions

  1. Trim both ends off the green beans and pull off any strings.
  2. If using large pole beans, cut them crosswise into 2-inch pieces; do not cut smaller French haricots verts.
  3. Fill a mixing bowl with 4 cups of cold water and add a tray of ice cubes, then set aside.
  4. Bring 4 quarts of water with 2 tablespoons of kosher salt to a rolling boil over high heat.
  5. Add the green beans to the boiling water.
  6. Once the water returns to a boil, cook the beans uncovered for 3 to 5 minutes, until tender but still crisp.
  7. Drain the beans and immediately plunge them into the ice water bath to stop the cooking process.
  8. Stir the beans in the ice bath until cool, then drain well.
  9. Spread the blanched beans on clean kitchen towels and pat them completely dry.
  10. Meanwhile, slice the mushrooms thinly and set aside on a plate.
  11. Heat the olive oil and butter in a medium skillet over medium heat.
  12. Add the pine nuts and sliced mushrooms to the skillet.
  13. If using dried tarragon, add it to the skillet now; if using fresh, reserve it for later.
  14. Cook, stirring occasionally, for about 5 minutes until the mushrooms are browned and the pine nuts are toasted.
  15. Add the dried green beans and fresh tarragon to the skillet.
  16. Toss and cook for about 3 minutes longer, until the beans are heated through.
  17. Transfer the mixture to a serving platter and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 140.9kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 3.0g15%
Cholesterol 8.1mg3%
Sodium 125.0mg6%
Total Carbohydrate 9.8g4%
Dietary Fiber 3.6g15%
Sugars 4.9g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green beans, mushrooms, tarragon, pine nuts, vegetables, side dish, vegetarian, french cuisine, sauted, healthy, quick dinner, herbs, spring vegetables, earthy flavor, nutty, crisp tender, olive oil, butter, seasonal, easy recipe
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