Green Beans And Chanterelle Mushrooms Recipe

Cooking Directions

• STEP 1.Bring a pot of salted water to a boil and blanch the green beans for 2-3 minutes until crisp-tender. Drain and set aside.
• STEP 2.In a large skillet, melt butter over medium heat. Add the chanterelle mushrooms and sauté until golden brown, about 5-7 minutes.
• STEP 3.Add minced garlic and chopped herbs to the skillet and cook for an additional minute.
• STEP 4.Add the blanched green beans to the skillet and toss to coat them in the buttery mushroom mixture. Cook for another 2-3 minutes until heated through.
• STEP 5.Season with salt and pepper to taste. Serve hot as a side dish or as a light vegetarian main course.

Cooking Tips

• Make sure to blanch the green beans until they are crisp-tender to retain their vibrant color and texture.
• If you can't find chanterelle mushrooms, you can substitute with other wild mushrooms like porcini or shiitake.
• Feel free to add a squeeze of lemon juice or a sprinkle of Parmesan cheese for extra flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet over medium heat until warmed through, adding a splash of water or broth if needed to prevent drying out.
• Serve the green beans and chanterelle mushrooms as a side dish with grilled meats or as a light vegetarian main course with a side of crusty bread.