Haricots Verts with Chanterelles

• 1 pound haricots verts, trimmed
• 3 tablespoons unsalted butter, cubed
• 2 tablespoons extra-virgin olive oil
• 1 pound chanterelle mushrooms, halved lengthwise
• 3 medium shallots, thinly sliced
• Salted Herbs or salt

1. In a large pot of salted boiling water, blanch the haricots verts for 2 minutes.
2. Drain and transfer the beans to a baking sheet to cool.
3. Using a sharp knife, split the beans lengthwise down the middle.
4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
5. Add the mushrooms and cook over high heat, stirring occasionally, until tender and golden, 5 to 7 minutes.
6. Add the shallots and the remaining 1 tablespoon of olive oil and cook, stirring, until softened, 2 to 3 minutes longer.
7. Stir in the haricots verts, then gradually add the remaining 2 tablespoons of butter, stirring constantly.
8. Stir in the Salted Herbs and serve immediately.

haricots verts, unsalted butter, extravirgin olive oil, chanterelle mushrooms, shallots, herbs

Taken from www.foodandwine.com/recipes/haricots-verts-with-chanterelles (may not work)