Sautéed Green Beans With Wild Mushrooms
Serves 8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 pounds green beans, stemmed
- 3 tablespoons olive oil
- 1 pound shiitake, cremini, or other wild mushrooms, thinly sliced
- 1 small red onion, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
- 2 tablespoons unsalted butter, softened
Directions
- Prepare a large bowl of ice water. Set aside.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until crisp-tender. Drain the green beans, then submerge them in the ice water for 2 to 3 minutes.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic and cook, stirring occasionally, until the mushrooms are nicely browned, about 10 to 11 minutes. Add the wine and cook for 1 minute.
- Add the green beans and thyme and cook until heated through. When done, remove from the heat, add the butter, and toss to
combine. Season to taste with salt and pepper. Serve warm.
Nutritional Information
- Per Serving
- Calories 140
- Calcium 58mg
- Carbohydrate 14g
- Cholesterol 8mg
- Fat 9g
- Fiber 5g
- Iron 2mg
- Protein 5mg
- Sat Fat 3g
- Sodium 20mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
