Mushroom Thyme Haricot Verts
Healthy Choices,  Recipes,  Salads & Side Dishes,  Vegetarian

Mushroom Thyme Haricot Verts

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

Mushroom Thyme Haricot Verts

Libby with Lemony Thyme
Servings 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


  • Heat 1 tsp. olive oil in a skillet over medium heat. Saute mushrooms and thyme until mushrooms are golden brown. Reserve.
  • Meanwhile, place beans in a steamer basket over water and bring to a gentle boil. Steam for 5-7 minutes or until tender.
  • Press hard-boiled egg through a fine mesh sieve.
  • 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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