Sautéed Haricots Verts with Mushrooms & Scallions

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
  1. Fill a large bowl with ice water.
  2. 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.
  3. 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.
  4. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, 5 minutes.
  5. 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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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Sautéed Haricots Verts with Mushrooms & Scallions

  1. Lovely! But is there any substitute for morels as they are not readily available here in India?

  2. I love green beans and this looks like a great way to fancy them up a bit!

  3. This looks like one delicious and simple to make side.. perfect for dinner tonight. Thanks for the recipe!

  4. Pingback: Sautéed Haricots Verts with Mushrooms & Scallions | homethoughtsfromabroad626

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