This recipe can been made with haricots verts (the very small green beans) or regular green beans.
1 pound green beans or haricots verts
Juice of 1 lemon
Pepper, pinch (or to taste)
1 Tablespoons creme fraiche or sour cream
1 Tablespoon minced flat-leaf parsley
1 shallot, peeled and finely chopped
1 cup mushrooms, cleaned and thinly sliced
Trim the ends off the green beans. If you are using regular green beans, cut them in half so they are half the length.
Bring 1 ½ quarts of water to a boil with ~ 1 Tablespoon of salt. Boil the beans for ~10 minutes until tender but not mushy. Drain the beans and then place them into ice water to cool them. Remove and put in a colander to drain.
Whisk the lemon juice, pinch of salt and pepper. Whisk in the crème fraiche. Stir in the parsley and shallot. Combine the mushrooms and beans. Toss with the dressing to coat the salad.
Serves ~ 4