Haricot Verts (Green Beans) , Wild Mushrooms With Hazelnuts

READY IN: 20mins
Recipe by MarraMamba

if you cant get chanterelle or porcini fresh, button and oyster mushrooms work well too. Use hazelnut oil instead of EVO in the vinaigrette if you have it. From Cooking Light. Calories 72, fat 3.3 (sat 0.4)carb 9g

Top Review by JenOfLA

I tried this recipe tonight to go along with baked halibut and heirloom potatoes with garlic and rosemary. I thought it was only okay. I refrigerated the leftovers and gave it a taste later... and couldn't BELIEVE how much better I liked it! The cold salad effect made better sense to the crunch of the green beans and the hazelnuts. I did use balsamic vinegar as a substitute and would probably even add a touch more, for a better sense of a dressing to the cold salad, because if I made this again I'd definitely serve it chilled.

Ingredients Nutrition


  1. Combine vinegar, 2 tsp oil, salt and pepper in a small bowl.
  2. Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water. Drain.
  3. Heat 1 tsp olive oil in a large non stick skillet over medium high heat. Add mushrooms to pan. Sauté 7 minutes or until liquid evaporates.
  4. Add onions, sauté 1 minute. Add beans, sauté 3 minutes. Remove from heat.
  5. Add vinegar mixture and hazelnuts, toss to coat.

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