Sautéed Green Beans and Mushrooms
User Reviews
5
Sautéed Green Beans and Mushrooms
Description
The green beans are trimmed and cut, then blanched in salted boiling water for about two minutes until tender-crisp. Immediately chilling in ice water stops cooking and preserves the vibrant color and crisp texture. The mushrooms and shallots are sautéed in olive oil until mushrooms become tender and release moisture, developing flavor and texture.
The cooked green beans are then added to the pan with the mushrooms and shallots, cooking briefly together to merge flavors. Fresh minced parsley and thyme are stirred in to add aromatic herbal notes. Seasoning with kosher salt and freshly ground black pepper completes the dish.
This sautéed vegetable dish is versatile for various meals, providing a lightly cooked green side with earthy mushroom richness and gentle herbal complexity. Serving it hot or at room temperature offers flexibility for meal planning and presentation.
Nutritional information and Weight Watchers points are provided as a courtesy only and should be calculated independently for dietary accuracy.
Ingredients
- 1 pound green beans trimmed & cut into 1 ½-inch pieces
- 2 teaspoons olive oil
- 1 shallot minced, large
- 12 ounces cremini mushroom thinly sliced
- 2 tablespoons parsley flat-leaf, minced
- 1 tablespoon thyme leaves minced, fresh
- ¼ teaspoon kosher salt or to taste
- ¼ teaspoons black pepper or to taste, ground
Instructions
- Prepare a large bowl of ice water.
- Bring a large saucepan of salted water to a boil. Add the beans and cook until tender-crisp, about 2 minutes (depending on the thickness of the beans). Drain into a colander and immediately transfer the beans to the bowl of ice water to stop them from cooking further.
- Drain the beans again and set aside.
- Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the shallots and mushrooms. Cook until the mushrooms are tender, 3 to 4 minutes.
- Add the green beans and cook for 1 to 2 minutes, stirring frequently.
- Add the parsley, thyme, salt and pepper, and stir for combine. Cook for an additional minute.
- Serve hot or at room temperature.
Notes
- Blanch green beans then shock in ice water to maintain color and crispness.
- Sauté mushrooms and shallots until tender for developed flavor.
- Fresh parsley and thyme add freshness and aroma; add at the end of cooking.
- Season to taste with salt and pepper.
- Can be served hot or at room temperature for flexibility.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 56kcal | 3% |
| Carbohydrates | 8.6g | 3% |
| Protein | 3.4g | 7% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 56mg | 2% |
| Fiber | 4.2g | 17% |
| Sugar | 4.9g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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