Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ts Chopped fresh tarragon-=OR=-
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
immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

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