Bring a saucepan of salted water to a boil.

Prepare an ice bath in a mixing bowl.

Blanch the haricots verts in the boiling water for about 5 minutes, until tender-crisp.

Immediately transfer the blanched haricots verts to the ice bath to stop the cooking process.

Remove the beans from the ice bath and drain well.

Heat the olive oil in a medium skillet over medium heat.

Add the shallot and currants to the skillet and sauté for 2 minutes, until softened.

Add the blanched haricots verts, drained mushrooms, balsamic vinegar, and toasted sunflower seeds to the skillet.

Heat through, stirring, for about 3 minutes.

Serve immediately.