Green Bean and Mushroom Fricassee

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the green beans and carrots and cook until crisp-tender, about 5 minutes.

3. 3

   Drain and pat dry with paper towels.

4. 4

   In a large skillet, toast the pine nuts over moderate heat, stirring constantly, until lightly golden, about 5 minutes.

5. 5

   Transfer the pine nuts to a plate to cool.

6. 6

   Heat the oil in the skillet until shimmering.

7. 7

   Add the mushrooms and cook over moderately high heat, stirring, until softened and beginning to brown, about 5 minutes.

8. 8

   Add the carrots and green beans and cook, stirring, until tender, 3 to 4 minutes.

9. 9

   Add the tomatoes and lemon juice and season with salt and pepper.

10. 10

    Cook until the tomatoes are just warmed through, about 1 minute.

11. 11

    Transfer the vegetables to a platter, sprinkle with the pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.