Haricot Verts Green Beans Wild Mushrooms with Hazelnuts
Elevate your side dish game with this irresistible recipe for Haricot Verts Green Beans with Wild Mushrooms and Hazelnuts—a harmonious blend of vibrant flavors and textures that feels simultaneously rustic and refined. Tender, crisp haricot verts (French green beans) are blanched to perfection and tossed with golden sautéed wild mushrooms, fragrant shallots, and garlic. The finishing touch? A sprinkle of toasted hazelnuts for a delightful crunch, a drizzle of fresh lemon juice for brightness, and an aromatic hint of thyme to tie it all together. Perfect as a holiday side or an elegant addition to any meal, this quick and easy dish is both gluten-free and packed with nutrient-rich vegetables. Impress your guests with this modern classic!
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Recipe Information
Ingredients
- 450 grams haricot verts (French green beans)
- 200 grams wild mushrooms (such as chanterelles or cremini), cleaned and sliced
- 60 grams hazelnuts, toasted and roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 bowl ice water
Instructions
Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water.
Trim the ends of the haricot verts and blanch them in the boiling water for 2-3 minutes, until tender-crisp.
Immediately transfer the blanched haricot verts to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and the butter.
Once the butter has melted, add the minced shallot and sauté for 1-2 minutes until softened.
Add the garlic and cook for another 30 seconds until fragrant.
Increase the heat to medium-high and add the wild mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Stir in the thyme leaves, salt, and black pepper, and mix well.
Add the drained haricot verts to the skillet and toss to combine with the mushrooms. Drizzle the remaining tablespoon of olive oil and the lemon juice over the mixture and cook for 2-3 minutes until heated through.
Remove from heat and sprinkle the toasted hazelnuts over the dish.
Serve immediately and enjoy!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 20.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 270 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2114 mg | 45% | |
*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.
