French Baby Beans Baby Brown Pearl Mushrooms Topped with Almond
Elevate your side dish game with this vibrant recipe for French Baby Beans and Baby Brown Pearl Mushrooms Topped with Almonds. Tender haricots verts are blanched to perfection, locking in their vivid color and crisp texture, then paired with earthy, golden-browned mushrooms sautéed in a fragrant garlic and thyme butter. A hint of fresh lemon juice adds a tangy brightness, while toasted slivered almonds provide a delightful crunch that takes this dish to the next level. Perfectly balanced in flavor and texture, this easy-to-make recipe is a show-stopping accompaniment to any meal, from roasted meats to hearty grains. Ready in just 25 minutes, it’s the ultimate fusion of elegance and simplicity for your next dinner spread. Keywords: French baby beans, pearl mushrooms, toasted almonds, side dish, quick vegetable recipe, haricots verts recipe.
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Recipe Information
Ingredients
- 250 grams French baby green beans (haricots verts)
- 200 grams Baby brown pearl mushrooms
- 40 grams Slivered almonds
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Garlic cloves (minced)
- 1 teaspoon Fresh thyme leaves (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Lemon juice
- 1500 milliliters Water (for blanching)
- 500 grams Ice (for ice bath)
Instructions
Bring a large pot of water (1500ml) to a boil and add a pinch of salt. Prepare an ice bath in a large bowl by combining cold water and 500g of ice.
Trim the ends of the French baby green beans if needed. Blanch the beans by cooking them in the boiling water for 2-3 minutes, then immediately transfer them to the ice bath to stop cooking. Drain and set aside.
Clean the baby brown pearl mushrooms with a damp cloth or paper towel, and if necessary, trim their stems slightly.
In a large skillet, toast the slivered almonds over medium heat for 2-3 minutes or until golden and fragrant. Remove and set aside.
In the same skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until aromatic.
Add the mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the blanched green beans and fresh thyme (if using) to the skillet. Sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of freshly ground black pepper. Toss everything together and cook for an additional 2 minutes until heated through.
Turn off the heat and drizzle the dish with 1 teaspoon of lemon juice for a fresh, tangy finish.
Transfer the mixture to a serving dish, and top generously with the toasted slivered almonds.
Serve warm as a side dish to complement meats, grains, or simply on its own.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.4 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1486 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
