Haricots Verts And Wild Mushrooms With Hazelnuts

1. 1

   Combine vinegar, 2 teaspoons oil, salt, and pepper in a small bowl.

2. 2

   Cook beans in boiling water 2 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

3. 3

   Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 7 minutes or until liquid evaporates. Add onions; saute 1 minute. Add beans; saute 3 minutes or until thoroughly heated. Remove from heat. Add vinegar mixture and hazelnuts to bean mixture, tossing to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.