I made this lovely side dish TWICE this month for visiting family. This repetitive behavior rarely happens; it was not only because the dish was fresh and tasty but also because my non-green bean-eating husband enjoyed it. 🙂 What an endorsement!
The original recipe calls for morel mushrooms… which would be wonderful, no doubt. I couldn’t track down these special mushrooms and used a combination of shiitake and cremini mushrooms instead. Dried morels could also be substituted by soaking one cup of them in boiling water for 20 minutes prior to sautéing. This recipe was adapted from Food and Wine, contributed by Melia Marden. Healthy and perfect for springtime!
Yield: Serves 6 to 8 as a side dish
- 1 1/2 to 2 pounds haricots verts, ends trimmed
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 8 scallions, white and light green parts only, thinly sliced crosswise
- 1/2 pound fresh morels—halved lengthwise, rinsed and dried (or 1 ounce/1 cup dried morels) (I substituted 4 oz shiitakes and 4 oz creminis)
- coarse salt
- freshly ground black pepper
- 1/2 cup parsley or chervil sprigs
- Fill a large bowl with ice water.
- In a large saucepan of salted boiling water, cook the haricots verts until crisp-tender, about 3 minutes. Drain the beans in a colander and then place the colander into the ice bath to cool the beans. Once cool, remove, drain, and pat dry.
- In a large skillet, melt the butter in the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 1 minute.
- Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes.
- Add the haricots verts and cook, tossing, until hot, about 3 minutes. Fold in the parsley and/or chervil and season with salt and pepper. Transfer the beans and morels to a platter and serve.
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