*  Exported from  MasterCook  *
                      SAUTEED GREEN BEANS & MUSHROOMS
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Fresh green beans
    2       tb           Salt
      1/2   lb           Mushrooms
    2       tb           Olive oil
    1       tb           Unsalted butter
    3       tb           Pine nuts
    1       t            Chopped fresh tarragon-ÿÿ
      1/4   ts           Dried tarragon
   Snap both ends off the beans and pull off any strings.
   Cut large pole beans crosswise into 2-inch pieces.
   Don't cut smaller French haricots verts. Fill a mixing
   bowl or medium pot with 4 cups cold water and add 1
   tray of ice cubes. Set aside. Bring 4 quarts of water
   with 2 tablespoons kosher salt to a boil over high
   heat and add the beans. The water will stop boiling
   when you add the beans. After it has returned to the
   boil, cook the beans, uncovered, until tender but
   still crisp. This will take from 3 to 5 minutes
   depending on the size and age of the beans. Remember
   that this is only a preliminary preparation so do not
   overcook the beans. Drain the beans and place them
   immediately into the ice water. Stir until cool, then
   drain. Spread the beans on towels and pat dry.
   Meanwhile, slice mushrooms thinly and set aside on a
   plate. Heat the oil and butter in a medium skillet
   over medium heat and add the pine nuts and mushrooms.
   If using dried tarragon, add it now. Cook, stirring,
   about 5 minutes. Add the green beans and fresh
   tarragon and cook until beans are hot, about 3 minutes
   longer. Transfer to a serving platter and serve
   Michael Roberts, “Prodigy Guest Chefs Cookbook”
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