Sauteed green beans & mushrooms
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Sauteed green beans & mushrooms
  Beans    Mushrooms    Side dish    Vegetables    Greens  
Last updated 6/12/2012 1:02:41 AM. Recipe ID 26331. Report a problem with this recipe.
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      Title: Sauteed green beans & mushrooms
 Categories: Side dish, Vegetables
      Yield: 6 Servings
      1 lb Fresh green beans
      2 tb Salt
    1/2 lb Mushrooms
      2 tb Olive oil
      1 tb Unsalted butter
      3 tb Pine nuts
      1 ts Chopped fresh tarragon-=OR=-
    1/4 ts Dried tarragon
  Snap both ends off the beans and pull off any strings. Cut large pole
  beans crosswise into 2-inch pieces. Don't cut smaller French haricots
  verts. Fill a mixing bowl or medium pot with 4 cups cold water and
  add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2
  tablespoons kosher salt to a boil over high heat and add the beans.
  The water will stop boiling when you add the beans. After it has
  returned to the boil, cook the beans, uncovered, until tender but
  still crisp. This will take from 3 to 5 minutes depending on the size
  and age of the beans. Remember that this is only a preliminary
  preparation so do not overcook the beans. Drain the beans and place
  them immediately into the ice water. Stir until cool, then drain.
  Spread the beans on towels and pat dry. Meanwhile, slice mushrooms
  thinly and set aside on a plate. Heat the oil and butter in a medium
  skillet over medium heat and add the pine nuts and mushrooms. If
  using dried tarragon, add it now. Cook, stirring, about 5 minutes.
  Add the green beans and fresh tarragon and cook until beans are hot,
  about 3 minutes longer. Transfer to a serving platter and serve
  Michael Roberts, "Prodigy Guest Chefs Cookbook"

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Recipe ID 26331 (Apr 03, 2005)

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