Best Green Beans and Chanterelle Mushroom Recipe :-The combination of deep, earthy, and meaty chanterelle mushrooms with green beans, bacon, and walnuts is a wonderful combination.
Easter is approaching quickly, and I feel like I haven’t accomplished anything. Not even that I’ve coloured eggs. Oh well, everything is fine! Good news! It’s snowing for the second day in a row. However, the temperature outdoors is so high that the snow isn’t actually adhering to the ground, despite its best efforts!
Best Green Beans and Chanterelle Mushroom Recipe
Here it is, as promised, a delightful side dish of green beans and chanterelle mushrooms topped with walnuts and bacon. Ideal as a side dish for a wonderful roast leg of lamb.
The one thing that draws me back to the new local grocery store I’ve been frequenting is the chanterelle mushrooms they carry. I adore mushrooms, especially chanterelle mushrooms and other wild varieties. They taste really good—earthy and beefy. I adore them to the core.
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Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans (stems removed)
- 6 ounce chanterelle mushrooms (cleaned)
- 2 tablespoon dry sherry
- ¼ cup walnuts (chopped)
- 3 slices cooked bacon (chopped)
- salt and pepper to taste
Instructions
After giving the beans a quick rinse and slicing in half, put them in a big saucepan of boiling water and cook for five to seven minutes, or until they are soft.
As you wait, clean the mushrooms, giving them a quick wash if needed to get rid of any dirt, and roughly cut them.
Heat the olive oil in a big skillet and add the chanterelle mushrooms. Cook, stirring now and again, until they begin to brown. Any water they may release in excess will evaporate. Cook the dry sherry for two minutes, or until the majority of the sherry evaporates, after adding it.
Add the walnuts, bacon, and green beans to the skillet. After turning off the heat, combine everything. Add salt and pepper to taste as needed.
Warm up and serve.
Notes
In the Mediterranean forests, the season for wild mushroom chanterelles begins in late August. There are numerous simple chanterelle dishes to savour its earthy aroma.
You’ll need to track down their hidden location and go with a knowledgeable person who can tell the difference between poisonous and edible mushrooms.
In the unlikely event that you come across some wild mushrooms and are unsure if they are edible, I would suggest visiting your neighbourhood pharmacy because they are trained to identify them.
Washing wild mushrooms under running water will weaken their flavour since they absorb water like a sponge. I normally give them a brief rinse at the end because, in most cases, brushing alone won’t remove all the dirt.
This dish can be made with any other type of mushroom, farmed or wild. If fresh wild mushrooms are unavailable, you can use frozen ones; just be sure to fully cook them before adding them to the potatoes to prevent further water release.
Nutrition Information
- Serving:Â 1serving
- Calories: 164kcal (8%)
- Carbohydrates: 12g (4%)
- Protein: 6g (12%)
- Fat: 11g (17%)
- Saturated Fat: 2g (13%)
- Polyunsaturated Fat:Â 4g
- Monounsaturated Fat:Â 4g
- Trans Fat:Â 0.01g
- Cholesterol: 6mg (2%)
- Sodium: 112mg (5%)
- Potassium: 522mg (15%)
- Fiber: 5g (21%)
- Sugar: 4g (4%)
- Vitamin A:Â 786IUÂ (16%)
- Vitamin C: 14mg (17%)
- Calcium: 57mg (6%)
- Iron: 3mg (17%)
