Sautéed Haricots Verts and Wild Mushroom Medley with Hazelnut Vinaigrette
Elevate your vegetable side dish with this vibrant sautéed haricots verts and wild mushroom medley. Savor the tender, crisp green beans paired with an assortment of wild or cultivated mushrooms, and enhanced by the rich nuttiness of toasted hazelnuts. This dish is accentuated with a zesty homemade vinaigrette, making it a perfect accompaniment to any grilled or roasted protein. Ideal for gatherings or a nutritious weeknight dinner, this recipe is adaptable with different mushroom varieties, ensuring freshness and flavor with every bite. Plus, it’s a delightful way to add color and texture to your plate!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Red wine vinegar
2 tablespoons (none)
Extra virgin olive oil
2 teaspoons (none)
Salt
1/4 teaspoon (none)
Fresh ground black pepper
1/8 teaspoon (none)
French haricots vert, trimmed
1 lb (trimmed)
Olive oil
1 teaspoon (none)
Sliced wild mushrooms (or cultivated)
6 cups (sliced)
Green onion
1/2 cup (sliced)
Hazelnuts, finely chopped toasted
6 teaspoons (finely chopped and toasted)
Instructions
1
In a small bowl, whisk together the red wine vinegar, 2 teaspoons of extra virgin olive oil, salt, and freshly ground black pepper to create the vinaigrette. Set aside.
2
Bring a large pot of salted water to a boil. Add the trimmed haricots verts and cook for approximately 2 minutes until they are just tender yet still vibrant. Drain the beans and immediately plunge them into a bowl of ice water to halt the cooking process. Once cooled, drain again and set aside.
3
In a large non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the sliced wild mushrooms and sauté for about 7 minutes, stirring occasionally, until the mushrooms release their liquid and it has mostly evaporated.
4
Add the sliced green onions to the skillet and sauté for an additional minute until they are tender.
5
To the skillet, add the blanched haricots verts and sauté them together with the mushrooms and onions for another 3 minutes, allowing the flavors to meld.
6
Remove the skillet from the heat and fold in the prepared vinegar mixture and the finely chopped toasted hazelnuts. Toss gently to ensure that all ingredients are well coated before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sautéed Haricots Verts and Wild Mushroom Medley?
It is a vibrant vegetable side dish featuring tender French green beans, a variety of mushrooms, toasted hazelnuts, and a zesty red wine vinaigrette.
What ingredients are needed for the hazelnut vinaigrette?
The vinaigrette consists of 2 tablespoons of red wine vinegar, 2 teaspoons of extra virgin olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper.
How long should I cook the haricots verts in boiling water?
The haricots verts should be blanched for approximately 2 minutes until they are tender yet still vibrant.
Why is it important to plunge the beans into ice water?
Plunging the beans into ice water immediately halts the cooking process, which helps preserve their bright green color and crisp-tender texture.
How long do the wild mushrooms need to be sautéed?
The mushrooms should be sautéed for about 7 minutes until they release their liquid and it has mostly evaporated.
Can I use cultivated mushrooms instead of wild mushrooms?
Yes, you can use either wild mushrooms or cultivated varieties for this recipe depending on what is available.
When should I add the green onions to the skillet?
Add the sliced green onions to the skillet after the mushrooms have sautéed for 7 minutes, and cook them for an additional minute.
What are haricots verts?
Haricots verts are French-style green beans that are typically thinner and more tender than standard green beans.
How are the hazelnuts prepared for this dish?
The hazelnuts should be toasted and then finely chopped before being folded into the finished dish.
Is this recipe vegan-friendly?
Yes, this recipe is vegan as it contains no animal products.
Is this recipe gluten-free?
Yes, all the ingredients used in this vegetable medley are naturally gluten-free.
How much olive oil is used in total?
The recipe uses 3 teaspoons of olive oil in total: 2 teaspoons for the vinaigrette and 1 teaspoon for sautéing the mushrooms.
Can I serve this with protein?
Absolutely, this dish is designed to be a perfect accompaniment to any grilled or roasted protein.
How long do I sauté the beans with the mushrooms?
Once added to the skillet with the mushrooms and onions, sauté the haricots verts for another 3 minutes.
When is the vinaigrette added to the dish?
The vinaigrette is folded in at the very end, after the skillet has been removed from the heat.
What type of skillet is recommended?
A large non-stick skillet is recommended to ensure even sautéing and to prevent the mushrooms from sticking.
How many cups of mushrooms are required?
This recipe calls for 6 cups of sliced wild or cultivated mushrooms.
What is the primary flavor profile of this dish?
The dish features an earthy mushroom flavor, the snap of fresh beans, and a nutty, zesty finish from the hazelnuts and vinegar.
Does this recipe use fresh or dried herbs?
The recipe primarily relies on fresh ingredients like green onions and fresh ground black pepper for seasoning.
Is this considered a quick recipe?
Yes, with short blanching and sautéing times, it is an ideal dish for a nutritious weeknight dinner.
How do I ensure the beans stay vibrant?
By blanching them for only 2 minutes and immediately using an ice bath, you preserve their bright green color.
Can I substitute red wine vinegar?
While red wine vinegar provides a specific tang, you could experiment with balsamic or apple cider vinegar, though it will change the flavor profile.
How many hazelnuts are needed?
The recipe specifies 6 teaspoons of finely chopped toasted hazelnuts.
Should the mushrooms be washed before slicing?
Mushrooms should generally be wiped clean with a damp cloth rather than washed to prevent them from becoming waterlogged.
Can I use regular onions if I don't have green onions?
Green onions provide a mild flavor; if using regular onions, ensure they are finely diced and sautéed until very soft.
What does 'trimmed' mean for the haricots verts?
Trimmed means the stem ends of the green beans have been cut off before cooking.
Is it better to use extra virgin olive oil?
The recipe recommends extra virgin olive oil for the vinaigrette for better flavor, while standard olive oil is used for the high-heat sautéing.
What is the texture of the finished mushrooms?
The mushrooms should be tender and slightly browned once their liquid has evaporated during the 7-minute sauté.
Is this dish served hot or cold?
This dish is intended to be served warm immediately after the ingredients are tossed together.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator, though the beans may lose some of their crispness upon reheating.