Green Beans Sauteed with Wild Mushrooms

• 3 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 pound chanterelles or other wild mushrooms, cleaned and cut into bite-sized pieces
• Salt and freshly ground black pepper
• 1 1/2 pounds haricots verts or green beans, trimmed

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat the butter and the olive oil in a large skillet over medium heat.
3. Add the garlic and cook for 1 minute, or until it becomes translucent.
4. Add the mushrooms, cooking them until they give off their juices and then reabsorb them, 5 to 7 minutes.
5. Season with salt and pepper to taste.
6. Keep the mushrooms warm on the stovetop.
7. Add the beans to the boiling water and cook for 3 to 5 minutes, or until slightly tender (haricots verts will take less time than green beans).
8. Drain.
9. Transfer about half of the mushrooms to a small dish and keep warm.
10. Add the beans to the mushrooms in the skillet and stir to combine.
11. Mound the beans and mushrooms gently on a serving platter and top with the reserved mushrooms.
12. Season again with salt and pepper.

unsalted butter, extra virgin olive oil, clove garlic, chanterelles, salt, haricots verts

Taken from www.cookstr.com/recipes/green-beans-sauteed-with-wild-mushrooms (may not work)