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Mushroom Thyme Haricot Verts

Mushroom Thyme Haricot Verts.

Haricot Verts, French for “green beans” are so wonderfully tender.  They are absent of the strings that can make preparing green beans a chore and are easily recognized by their long slender shape.  It’s such a treat to find these at the Farmers Markets and when I do I can’t help but buy pounds of them.  Be prepared for a series of recipe posts incorporating my favorite of the green bean varieties.

For this simple recipe I steamed the beans then tossed them with sautéed mushrooms and thyme.  A drizzle of good quality olive oil and fresh grated hard-boiled egg finished the dish.  I did say ‘grated’ but I actually pressed the egg through a fine mesh sieve to get a nice fluffy pile of ‘grated’ egg.  Which makes a wonderful topping for veggies, seafood, and salads.

I could make a meal out of a giant pile of Mushroom Thyme Haricot Verts.  So delicious.

Mushroom Thyme Haricot Verts

Mushroom Thyme Haricot Verts
Serves: 4
  • 1 lb. Haricot Verts, stem ends removed
  • 4 oz. mushrooms, sliced
  • 1 sprig fresh thyme
  • 1 tsp. olive oil
  • 1 scallion, thinly sliced
  • 1 hard-boiled egg
  • drizzle of olive oil to serve
  • salt & pepper
  1. Heat 1 tsp. olive oil in a skillet over medium heat. Saute mushrooms and thyme until mushrooms are golden brown. Reserve.
  2. Meanwhile, place beans in a steamer basket over water and bring to a gentle boil. Steam for 5-7 minutes or until tender.
  3. Press hard-boiled egg through a fine mesh sieve.
  4. To serve, plate green beans and mushrooms. Sprinkle with scallion and grated egg. Drizzle with olive oil. Sprinkle with salt & pepper.
Per serving (1/4 recipe) = 1 WW Pts+


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