| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 3 to 4 servings |
Ingredients
- 6 tablespoons canola oil
- 1 pound haricot verts, cleaned and blanched
- Kosher salt and fresh cracked pepper
- 2 cups sliced button and oyster mushrooms
- 1 shallot, sliced
- 2 cloves garlic, sliced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chili flakes
- Splash sherry vinegar
- 1 tablespoon thinly sliced fresh mint
Instructions
- In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
- Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 251 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 465 mg |
Reviews
Fantastic recipe, dinner party worthy for sure!9
Absolutely Delicious!!! This was perfect for Thanksgiving and will be perfect for company dinners. I loved the rosemary in it.
This was delish for Thanksgiving. It was easy and quick to put together. I’ll definitely make this again.
Made for Thanksgiving and it was delicious! Only used one pan to sauté the beans, removed and cooked the shallots and mushrooms. My Fustini’s sherry vinegar made the dish! Definitely a keeper! Thanks GZ
I watched as this was made on the Kitchen and Geoffrey used two separate pans. One for the beans the other for the mushrooms. That is apparent from the photo of the finished meal. It’s unclear whether the sherry is added to the pan with the mushrooms or the beans. Rating it 5stars in anticipation, but editing needs attention.
Thanks GZ! Great tip on not salting the Mushrooms until the end…I’ve always salted early, and love the way this turned out!
I love this recipe it is a healthy substitute for the dreaded green bean casserole. I love anyting GZ! his recipes are always superb.
Delicious! Made as directed. But I may have added an extra splash of sherry wine vinegar. Definitedly making for Thanksgiiving and anytime I have green beans and mushrooms.
I think the second sentence about adding the haricot verts shouldn’t be there? They are added at the end.