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Sautéed Haricots Verts with Mushrooms & Scallions
THE BROOK COOK8Ingredients
30Minutes
130Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. haricots verts (ends trimmed)
- 3 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 8 scallions (white and light green parts only, thinly sliced crosswise)
- 1/2 lb. morels (fresh, —halved lengthwise, rinsed and dried, or 1 ounce/1 cup dried morels, I substituted 4 oz shiitakes and 4 oz creminis)
- coarse salt
- ground black pepper (freshly)
- 1/2 cup parsley (or chervil sprigs)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium125mg5% |
| Potassium450mg13% |
| Protein4g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A30% |
| Vitamin C40% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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