Haricots Verts with Chanterelles

1. 1

   In a large pot of salted boiling water, blanch the haricots verts for 2 minutes.

2. 2

   Drain and transfer the beans to a baking sheet to cool.

3. 3

   Using a sharp knife, split the beans lengthwise down the middle.

4. 4

   In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.

5. 5

   Add the mushrooms and cook over high heat, stirring occasionally, until tender and golden, 5 to 7 minutes.

6. 6

   Add the shallots and the remaining 1 tablespoon of olive oil and cook, stirring, until softened, 2 to 3 minutes longer.

7. 7

   Stir in the haricots verts, then gradually add the remaining 2 tablespoons of butter, stirring constantly.

8. 8

   Stir in the Salted Herbs and serve immediately.

* Per serving · 4 servings · Values may vary.