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Green and Yellow Beans with Mushrooms

sauteed green beans and mushroomsGreen and Yellow Beans with Wild Mushrooms

Ingredients

  • 1 pound(s) green beans, trimmed
  • 1 pound(s) yellow wax beans, trimmed
  •  3 tablespoon(s) extra-virgin olive oil
  •  2 clove(s) garlic, minced
  • 8 ounce(s) wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (If you cant find wild mushrooms, use button or cremini mushrooms.)
  • 1/2 teaspoon(s) sea salt
  • Freshly ground pepper, to taste

Directions

1. Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
2. Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
3. Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.

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