Green Beans and Chanterelle Mushrooms – rich, earthy and very meaty chanterelle mushrooms perfectly paired together with green beans, bacon and walnuts.
I can’t believe it’s Easter already, I feel like I haven’t accomplished anything. I haven’t even colored eggs. Oh well, it’s all good! And it’s snowing, yay, 2nd day in a row, but it’s two warm outside, because the snow isn’t really sticking to the ground, but it sure is trying!
As promised, here is this delicious green beans and chanterelle mushroom side dish, with bacon and walnuts nonetheless. The perfect accompaniment to a nice roasted leg of lamb.
I’ve been going to a new local grocery store and the one thing that keeps me going back there is the fact that they have chanterelle mushrooms. I absolutely love mushrooms, especially wild mushrooms like these chanterelle mushrooms. They’re earthy, meaty and just so yummy. I absolutely love them.
So this recipe has 2 of my favorite ingredients, chanterelle mushrooms and bacon. Oh how I’ve missed bacon, I feel like I haven’t had it in a while. And look at it, doesn’t it look purrty? Like candy!
If you can’t find chanterelle mushrooms, you can use plain mushrooms, no biggie, but if you can find them, I really think you should try them, they’re so much more flavorful than the usual white mushrooms, and so much more meatier and tastier.
And with recipe I leave you to enjoy your Easter, I sure hope you give this recipe a try, it’s such a great side dish.
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Green Beans and Chanterelle Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans stems removed
- 6 ounce chanterelle mushrooms cleaned
- 2 tablespoon dry sherry
- 1/4 cup walnuts chopped
- 3 slices cooked bacon chopped
- salt and pepper to taste
Instructions
- Rinse the beans, cut them in half, and place them in a large pot with boiling water and cook them over medium heat for about 5 to 7 minutes or until tender.
- Meanwhile, clean the mushrooms, wash them if necessary to remove the dirt from them and roughly chop them.
- In a large skillet, heat the olive oil and add chanterelle mushrooms. Cook, stirring occasionally, until the start browning. Any excess water they may give off will evaporate. Add the dry sherry and cook for 2 minutes or until most of the sherry evaporates.
- Add green beans to skillet, bacon and walnuts. Turn off heat and toss everything together. Season with salt and pepper as needed.
- Serve warm.
I am a mushtoomer, and the mushrooms in your picture with the teeth are hedgehogs,not chanterelles. At least that is what we call them in Northern California. I think this recipe would work well with either type of mushroom, though,and I can’t wait to try it.
Can I ask which grocery store in Calgary carries the chanterelle mushrooms? I live in Calgary as well and I would love to try this recipe!
I found them at Co-op but I’m not sure if you can find them year round. But they have the largest selection of mushrooms I’ve seen anywhere. 🙂
That would be the co-op in Shawnessy, where I got them.
Good to know, thanks! I’m all the way up in the North, but I’m sure it’s similar. I have been reading and trying your recipes for a while. Especially the soups which my husband likes. And the Romanian recipes. Love it all!
I’m so glad!!! I hope you find the mushrooms. 🙂
We have a greengrocer that sells every type of mushroom and I’m going first thing on Tuesday and get some mushrooms to make this. Gosh it looks good!
You’re so lucky! When I find chanterelles, they must think I’m crazy because I buy them all. LOL
Oh wow that looks so delicious!! And I’m definitely jealous of your grocery store having chanterelle mushrooms 😉
Thanks!