Green Bean Salad with Chanterelles and Walnuts

Green Bean Salad with Chanterelles and Walnuts

A completely new way to prepare delicious green beans. Served with chanterelles and walnuts, it surprises with its flavor!


  • Black pepper – 1 pinch
  • Green beans – 500 g
  • Chanterelle mushrooms – 20 g
  • Canola oil – 2 tbsp
  • Walnuts – 20 g
  • Salt – 1 pinch
  • White wine – 50 ml


Wash the green beans, drain, and trim both ends. In a large pot, bring salted water to a boil and add the prepared green beans. Cook until tender for 10-15 minutes, then drain.

Chop the walnuts and place them in a dry, heated skillet. Toast the walnuts, shaking the pan constantly to prevent burning. Once they start to brown, remove from heat, transfer to a bowl, and let cool.

Clean and wash the chanterelle mushrooms, trim the stems, and slice them.

Heat the oil in a deep skillet, add the sliced mushrooms. Cook over medium heat until the liquid released by the mushrooms evaporates, then add white wine, and sauté for another 2 minutes, stirring occasionally.

Add the cooked green beans to the sautéed mushrooms, season to taste with salt and pepper, and mix together. Serve sprinkled with toasted walnuts.

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