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.
- 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.
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