Sauteed Green Beans & Mushrooms

This elegant yet simple side dish celebrates the natural flavors of fresh green beans and earthy mushrooms, elevated by the nutty crunch of toasted pine nuts and the aromatic hint of tarragon. The beans are blanched to retain their vibrant color and crisp-tender texture, then quickly sauted in a fragrant blend of olive oil and butter. This method ensures the vegetables remain bright and distinct rather than soggy. It is a perfect companion for roasted chicken, steak, or salmon, adding a fresh, sophisticated touch to any dinner table. The combination of texturesfrom the snap of the beans to the chew of the mushrooms and the crunch of the nutsmakes this a satisfying and visually appealing addition to your meal repertoire.

Cooking Method: Boiling

Cuisine: French

Courses: Side Dishes

Difficulty: Advanced

Servings: 6

Calories: 146.5

Dietary: Gluten-free, Vegetarian

Description

This elegant yet simple side dish celebrates the natural flavors of fresh green beans and earthy mushrooms, elevated by the nutty crunch of toasted pine nuts and the aromatic hint of tarragon. The beans are blanched to retain their vibrant color and crisp-tender texture, then quickly sauted in a fragrant blend of olive oil and butter. This method ensures the vegetables remain bright and distinct rather than soggy. It is a perfect companion for roasted chicken, steak, or salmon, adding a fresh, sophisticated touch to any dinner table. The combination of texturesfrom the snap of the beans to the chew of the mushrooms and the crunch of the nutsmakes this a satisfying and visually appealing addition to your meal repertoire.

Ingredients

1 pound Fresh green beans
2 tablespoon Salt
1/2 pound Mushrooms
2 tablespoon Olive oil
1 tablespoon Unsalted butter
3 tablespoon Pine nuts
1 teaspoon Chopped fresh tarragon
1/4 teaspoon Dried tarragon

Directions

1
Trim both ends off the green beans and remove any strings. Cut large pole beans crosswise into 2-inch pieces; if using smaller French haricots verts, leave them whole.
2
Fill a mixing bowl or medium pot with 4 cups of cold water and add ice cubes. Set aside.
3
Bring 4 quarts of water with 2 tablespoons of salt to a boil over high heat.
4
Add the green beans to the boiling water. The water will stop boiling; wait for it to return to a boil.
5
Cook the beans uncovered until tender but still crisp, approximately 3 to 5 minutes depending on size. Do not overcook.
6
Drain the beans and immediately place them into the ice water bath. Stir until cool, then drain well.
7
Spread the beans on kitchen towels and pat dry to remove excess moisture.
8
Slice the mushrooms thinly and set aside on a plate.
9
Heat the olive oil and butter in a medium skillet over medium heat.
10
Add the pine nuts and sliced mushrooms to the skillet. If using dried tarragon, add it now.
11
Cook, stirring occasionally, for about 5 minutes or until mushrooms are softened and pine nuts are lightly toasted.
12
Add the blanched green beans and fresh chopped tarragon to the skillet.
13
Cook for about 3 minutes longer, stirring gently, until the beans are heated through.
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 1250.0mg53%
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.

Keywords: green beans, mushrooms, pine nuts, tarragon, side dish, french cuisine, vegetarian, blanched, sauteed, easy dinner, healthy, quick recipe, vegetable medley, crisp tender, butter, olive oil, spring recipe, summer recipe

Read it online: https://www.chefs-mate.com/recipe/sauteed-green-beans-mushrooms/