Haricots Verts With Mushrooms, Currants, and Sunflower Seeds

• 1 cup French haricots vert, washed and ends trimmed
• 1 tablespoon light olive oil
• 1 shallot, thinly sliced
• 2 tablespoons dried currants
• 2 tablespoons balsamic vinegar
• 2 tablespoons sunflower seeds, toasted and salted
• 1 (4 1/2 ounce) jar whole mushrooms, drained

1. Boil some salted water in a saucepan and fill a mixing bowl with ice water.
2. Place the beans in the boiling water until they're barely cooked through but still tender, about 5 minutes.
3. Remove the beans and submerge them into the ice water for a bit then remove them with a slotted spoon.
4. In a medium skillet; heat the oil on medium heat then add the shallot and currants.
5. Saute them for 2 minutes until they are soft.
6. Add the beans, mushrooms, balsamic, and sunflower seeds.
7. Heat through, stirring, about 3 minutes then serve!

haricots vert, light olive oil, shallot, currants, balsamic vinegar, sunflower seeds, mushrooms

Taken from www.food.com/recipe/haricots-verts-with-mushrooms-currants-and-sunflower-seeds-315118 (may not work)