Green Bean and Mushroom Fricassee

[Guest guest]

Green Bean and Mushroom Fricassee

 

1 pound thin green beans

24 baby carrots, halved lengthwise

1/3 cup almond slivers or pine nuts

2 tablespoons canola oil

6 ounces shiitake mushrooms, stemmed, caps thickly sliced

3 plum tomatoes, peeled, seeded and thinly sliced

1 1/2 tablespoons fresh lemon juice

salt and freshly ground pepper

 

Bring a large pot of salted water to a boil. Add the green beans and carrots and

cook until crisp tender, about 5 minutes. Drain and pat dry with paper towels.

In a large skillet, toast the pine nuts over moderate heat, stirring constantly,

until lightly golden, about 5 minutes. Transfer the pine nuts to a plate to

cool. Heat the oil in the skillet until shimmering. Add the mushrooms and cook

over moderately high heat, stirring, until softened and beginning to brown,

about 5 minutes. Add the carrots and green beans and cook, stirring, until

tender, 3 to 4 minutes. Add the tomatoes and lemon juice and season with salt

and pepper. Cook until the tomatoes are just warmed through, about 1 minute.

Transfer the vegetables to a platter, sprinkle with the pine nuts and serve.