Snap Beans With Caramelized Shallots And Roasted Mushrooms
15m prep 30m cook 45m ready
Green beans and roasted mushrooms are tossed with caramelized shallots and toasted hazelnuts for a savory, nutty side dish.
Ingredients
- 454 g cremini mushrooms brushed clean and quartered
- 29.6 ml extra-virgin olive oil
- salt
- freshly ground pepper
- 14.8 ml minced garlic minced
- 1.13 kg snap beans (green beans) trimmed
- 237 ml caramelized shallots
- 59.1 ml chopped toasted hazelnuts chopped toasted
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75.6 mg
- Iron: 2.25 mg
- Magnesium: 39.6 mg
- Phosphorus: 147 mg
- Potassium: 583 mg
- Zinc: 1.56 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml extra-virgin olive oil
- salt
- freshly ground pepper
- 237 ml caramelized shallots
Prepare
- 454 g cremini mushrooms, brushed clean and quartered
- Mince 14.8 ml minced garlic
- Trim 1.13 kg snap beans (green beans)
- 59.1 ml chopped toasted hazelnuts, chopped toasted
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a large bowl, combine the quartered cremini mushrooms, olive oil, salt, and pepper; stir to coat evenly. Transfer the mushrooms to a baking sheet in a single layer.
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Step 2.
Roast the mushrooms, stirring occasionally, until well browned, slightly shriveled, and crisp around the edges, about 20 minutes. Stir in the minced garlic and roast for 1 minute more. Return the mushroom mixture to the bowl and set aside.
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Step 3.
While the mushrooms roast, bring a large pot of salted water to a boil over high heat. Add the trimmed snap beans and cook until crisp-tender, about 6 minutes. Drain the beans in a colander.
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Step 4.
Transfer the drained snap beans to the bowl with the mushrooms. Add the caramelized shallots and stir to combine. Season with salt and pepper to taste.
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Step 5.
Transfer the vegetable mixture to a large platter and sprinkle with the chopped toasted hazelnuts. Serve immediately.
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