Green Beans and Mushrooms
User Reviews
5
Green Beans and Mushrooms
Description
Green Beans and Mushrooms pairs fresh green beans with mushrooms and onions, cooked with butter and olive oil for a balanced savory flavor. The green beans are briefly boiled until crisp tender, then shocked in cold water to halt cooking and maintain a bright color and firm texture. Mushrooms are dry sautéed in a hot skillet until browned, which brings out their rich, earthy flavors without becoming soggy. Combining the cooked beans with browned mushrooms, sautéed onions, and minced garlic creates a harmonious mix of textures and flavors, accented by simple seasoning of salt and black pepper.
The dish is served warm and works well as a vegetable side for a variety of main courses. It provides a pleasing bite with tender vegetables and flavorful sautéed components that make it more than just steamed vegetables.
To avoid mushy beans, ensuring not to over-boil is key, keeping a slight crunch. Butter can be substituted with plant-based options to make the dish vegan, and leftovers store well in the fridge for several days, suitable for reheating on the stovetop.
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 8 oz green beans ends trimmed
- 8 oz mushrooms
- salt to taste
- black pepper to taste
- 2 garlic finely minced, cloves
- ½ cup onion chopped
Instructions
- Add green beans to a pot of boiling water and boil for 6 - 7 minutes until crisp tender.
- Drain beans after that and rinse them with cold water to stop the cooking process. Leave beans in the colander to drain.
- Heat a large skillet over medium high heat and add mushrooms and dry saute them until they begin to release their juices. Don’t stir them for 2-3 minutes until they brown, then you can flip them and brown them on the other side for another 2 - 3 minutes. Transfer them to a bowl and set aside.
- Heat butter and olive oil in the skillet. Add chopped onions and saute until tender and translucent, about 3 -4 minutes.
- Add cooked green beans and mushrooms to the skillet, and stir in the minced garlic. Season the vegetables with salt and pepper.
- Stir to combine. Saute everything for a minute, and take off the cooktop. Serve warm.
Notes
- Boil green beans until they are crisp tender, not soft, to maintain texture.
- For a vegan version, substitute butter with a plant-based alternative or omit it.
- Store leftovers covered in the fridge for up to 4 days and reheat gently on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 30mg | 1% |
| Potassium | 410mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 9mg | 10% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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