Buttery French Green Beans with Garlic-Sauteed Mushrooms, Shaved Parmesan and Toasted Hazelnuts

• Vegetarian
• Gluten free

• Produce

  • 3 cloves Garlic
  • 12 oz Haricots verts, thin
  • 7 oz Shiitake mushrooms

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Italian seasoning
  • 1 Salt

• Oils & Vinegars

  • 1 Olive or canola oil

• Nuts & Seeds

  • 1/4 cup Hazelnuts, toasted

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Parmesan

Found on thecozyapron.com

Description

Ingredients

• 12 ounces haricots verts (the thin, long green beans)
• Olive or canola oil
• 7 ounces shiitake mushrooms, sliced thinly
• Salt
• Black pepper
• 3 cloves garlic, pressed through garlic press
• 1 teaspoon Italian seasoning
• 2 tablespoons unsalted butter
• ¼ cup shaved parmesan
• ¼ cup toasted hazelnuts, roughly chopped

Directions

• -To blanch your green beans, brings a medium-size pot of well-salted water to the boil; add in the green beans, and simmer them for about 6 minutes, or until tender but still crisp; drain, then shock the beans in ice water to stop them cooking, and to keep them a vibrant green; pat the beans with paper towel to dry them well.