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!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water.

Step 2

Trim the ends of the haricot verts and blanch them in the boiling water for 2-3 minutes, until tender-crisp.

Step 3

Immediately transfer the blanched haricot verts to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 4

Heat a large skillet over medium heat and add 1 tablespoon of olive oil and the butter.

Step 5

Once the butter has melted, add the minced shallot and sauté for 1-2 minutes until softened.

Step 6

Add the garlic and cook for another 30 seconds until fragrant.

Step 7

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.

Step 8

Stir in the thyme leaves, salt, and black pepper, and mix well.

Step 9

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.

Step 10

Remove from heat and sprinkle the toasted hazelnuts over the dish.

Step 11

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1287.1g)

Amount per serving	% Daily Value*
Calories	954.1

Total Fat 77.5g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 31mg	0%
Sodium 1223.6mg	0%
Total Carbohydrate 56.8g	0%
Dietary Fiber 21.2g	0%
Total Sugars 20.8g
Protein 27.2g	0%

Vitamin D 14IU	0%
Calcium 269.9mg	0%
Iron 8.8mg	0%
Potassium 2113.6mg	0%

*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.

Source of Calories

Fat: 67.5%

Protein: 10.5%

Carbs: 22.0%