Haricots Verts with ChanterellesCourse: DinnerCuisine: American, FrenchDifficulty: Easy
I have used this recipe for many Thanksgivings as well as around Christmas/New Year’s dinner parties. I always parboil the beans the day before as it is one less step the next day when trying to get the meal to come together. I am a big mushroom fan so once in awhile it is a treat to splurge on chanterelles which are wonderful with the butter, shallots and herbs. This is an easy dish to make and even better to eat. This dish goes well with turkey or a pork or beef roast. I have served it with a roasted duck and a leg of lamb. When I serve it at Thanksgiving, I will garnish with steamed chestnuts.
1 lb haricots verts, trimmed
3 Tablespoons butter, cubed
2 Tablespoons extra virgin olive oil
1 lb chanterelles, halved lengthwise
3 medium shallots, sliced thin
Mix of fresh herbs
- In a large pot of boiling salted water, blanch the beans for 2 minutes. Remove the beans from the boiling water and add to an ice bath to cool. Lay the beans on a baking sheet lined with a dish towel. This can be done 1 day ahead.
- In a large pan, melt 1 Tablespoon butter with 1 Tablespoon oil. Add the mushrooms and cook over high heat, stirring frequently, until tender about 5-7 minutes. Add the shallots and remaining Tablespoon of oil and cook until softened about 2-3 minutes. Add the beans and gradually add the remaining 2 Tablespoons butter, stirring constantly. Season with salt and pepper.
- Remove from heat and place on a serving dish.
- Garnish with fresh chopped herbs and a sprinkle of Maldon Salt.