Sauteed Green Beans& Mushrooms

* Exported from MasterCook *

SAUTEED GREEN BEANS & MUSHROOMS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh green beans
2 tb Salt
1/2 lb Mushrooms
2 tb Olive oil
1 tb Unsalted butter
3 tb Pine nuts
1 t Chopped fresh tarragon-ÿÿ
1/4 ts Dried tarragon

Snap both ends off the beans and pull off any strings.
Cut large pole beans crosswise into 2-inch pieces.
Don't cut smaller French haricots verts. Fill a mixing
bowl or medium pot with 4 cups cold water and add 1
tray of ice cubes. Set aside. Bring 4 quarts of water
with 2 tablespoons kosher salt to a boil over high
heat and add the beans. The water will stop boiling
when you add the beans. After it has returned to the
boil, cook the beans, uncovered, until tender but
still crisp. This will take from 3 to 5 minutes
depending on the size and age of the beans. Remember
that this is only a preliminary preparation so do not
overcook the beans. Drain the beans and place them
immediately into the ice water. Stir until cool, then
drain. Spread the beans on towels and pat dry.
Meanwhile, slice mushrooms thinly and set aside on a
plate. Heat the oil and butter in a medium skillet
over medium heat and add the pine nuts and mushrooms.
If using dried tarragon, add it now. Cook, stirring,
about 5 minutes. Add the green beans and fresh
tarragon and cook until beans are hot, about 3 minutes
longer. Transfer to a serving platter and serve
immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"



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