Other types of wild or cultivated mushrooms, such as portobello, white button, chanterelle or oyster, would be equally delicious in this recipe. Choose a variety that looks freshest at your local farmers' market or grocery store.To save time, you can toast and chop the hazelnuts and roast the mushrooms and garlic a few days in advance; cover and refrigerate the mushroom mixture. Just before serving, bring the mushroom mixture to room temperature and cook the snap beans in boiling water. Then finish the dish as instructed below.
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