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.

One Year Ago:

Two Years Ago:

Ricotta Gnocchi with Asparagus, Peas, & Mushrooms

IMG_8484

Now that I am no longer too intimidated to make gnocchi, I can’t stop! This gnocchi dough doesn’t need to be kneaded or rolled; it is cut from a pastry bag into bite-sized pieces directly into the cooking water. Great! This recipe and technique were adapted from Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, via Bon Appetit. A wonderful spring dish. I increased the amount of vegetables and plan to add even more next time. Luxurious comfort food! 🙂

I’m bringing this dish to Fiesta Friday #13 at the Novice Gardener. Enjoy!!

Yield: Serves 4 to 6

  • 4 cups ricotta (32 ounces)
  • 2 large eggs
  • 1 cup finely grated Parmesan Reggiano
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 pound asparagus, trimmed
  • Kosher salt
  • 2 tablespoons olive oil, plus more
  • 10 oz (or more if desired) sliced fresh mushrooms such as creminis, morels, shiitakes, or a combination
  • 2 shallots, finely chopped
  • 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed
  • ¼ cup (½ stick) unsalted butter
  • Freshly ground black pepper
  • Chopped fresh chives, finely grated Parmesan, and finely grated lemon zest, for serving, optional

For the Gnocchi:

  1. Line a baking dish with 3 layers of paper towels; spoon ricotta onto paper towels and let sit 30 minutes (if the ricotta is too wet, the dough won’t hold together).
  2. Combine ricotta, eggs, Parmesan, and salt in a food processor; season with pepper and process until smooth.
  3. Add flour and pulse just to combine (mixture should be smooth and fairly wet).
  4. Transfer gnocchi mixture to a pastry bag fitted with ½” round tip or a large resealable plastic bag.
  • DO AHEAD: Gnocchi mixture can be made 1 day ahead. Cover pastry tip and chill. (I did do this step a day in advance without any issues.)

For the Vegetables & Assembly:

  1. Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to a bowl of ice water to cool; drain. Slice asparagus on the diagonal into bite-size pieces, leaving tips intact.
  2. Reduce heat so water is simmering. If using a resealable plastic bag for gnocchi mixture, cut a ½” opening in bottom of bag. Working in 3 batches, pipe dough into pot, cutting off 1” lengths with a paring knife and letting dough drop into water. Cook until doubled in size, about 3 minutes. Using a slotted spoon, transfer gnocchi to a lightly oiled baking sheet. (I used cooking spray.) Reserve ¼ cup cooking liquid.
  3. Heat 2 Tbsp. oil in a large skillet over medium heat. Cook mushrooms, tossing occasionally, until slightly softened, about 5 minutes. Add shallots and cook, tossing occasionally, until shallots and mushrooms are soft, about 5 minutes; set aside.
  4. Add gnocchi, asparagus, peas, butter, and reserved cooking liquid to skillet with morels. Cook, tossing gently, until vegetables are warm and sauce has thickened slightly, about 2 minutes; season with salt and pepper. Serve topped with chives, Parmesan, and lemon zest.

One Year Ago:

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