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Recipe

Haricots Verts with Cream, Mushrooms & Crisp Bacon

Featured in our 2017 Christmas Guide
Scott Phillips

Servings: 8 to 10

The sherry really comes through in the rich, creamy sauce, giving this classic dish a refined feel. If your beans are particularly long, feel free to cut them.

Ingredients

  • 2 lb. haricots verts, trimmed
  • 4 oz. bacon, coarsely chopped
  • 1 oz. (2 Tbs.) unsalted butter
  • 2 lb. mixed fresh mushrooms, thinly sliced
  • 2 medium shallots, minced (about 1/2 cup)
  • 1 bunch scallions, white and light-green parts thinly sliced, dark-green parts sliced 1/2 inch on the diagonal
  • Freshly ground black pepper
  • 2 Tbs. amontillado sherry
  • 1/2 cup heavy cream

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): .5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 390
      Carbohydrates (g): 12
      Fiber (g): 4
      Protein (g): 5

Preparation

  • Bring 2 inches of well-salted water to a boil in a 6-quart pot. Add the haricots verts and steam, tossing occasionally, until crisp-tender, about 6 minutes. Meanwhile, set up an ice-water bath in a large bowl. Drain the haricots verts, shock them in the ice water to stop cooking, and pat dry.
  • In an 8-quart heavy-duty pot, cook the bacon over medium-low heat until golden and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Raise the heat to medium high, add the butter to the bacon fat, and cook until melted. Stir in the mushrooms, shallots, scallion whites, 1 tsp. salt, and 1/2 tsp. pepper, and cook until the mushrooms are golden brown, about 15 minutes. Add the sherry and cook until the liquid evaporates, about 2 minutes. Turn the heat down to medium low, add the haricots verts, scallion greens, and cream, and toss well. Cover and cook until heated through, about 7 minutes. Season to taste with salt and pepper. Transfer to a large serving dish, garnish with the bacon, and serve.

Make Ahead Tips

You can steam the haricots verts up to 3 days ahead and store them refrigerated.

Reviews

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Reviews

  • Megann | 09/21/2017

    These were amazing. It was a nice change up from the usual green bean casserole

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