Sauteed Green Beans and Mushrooms
Servings: 4
Ingredients
- 16 oz. Frozen Whole OR French Cut Green Beans (or alternatively, fresh Whole Green Beans or fresh whole Haricot Verts, steamed for a minute or two in the microwave)
- 4 oz thin sliced Mushrooms, cut into 2-3 inch thin slices (shiitake, white, cremini, porcini, or portobello)
- 3 Tablespoons Butter divided
- 1/4 teaspoon Kosher Salt
- Few grinds Freshly Ground Pepper
- (After I made the dish, I thought maybe I could have added a few Tablespoons of sherry or vermouth to the mushroom saute, but I didn’t try it, so I will have to experiment next time)
Instructions
- Defrost 16 oz. of whole green beans. Lightly squeeze excess water out of them. Set aside.
- Heat a large fry pan and add 2 Tablespoons of butter. Heat until just starting to froth. Add mushrooms in a single layer. Leaving them unstirred for the first 3 minutes, cook over medium heat. Stir, cook 2-3 minutes more, stirring once or twice.
- Add green beans and 1 Tablespoon of butter, stir. Cook for 3-4 minutes stirring occasionally until green beans are hot.
- Add salt and pepper, stir. Taste, add more salt and or pepper if needed.
Modifications
I put together this recipe so that it was incredibly easy, and it needed almost no modifications. The only thing I would have done differently if I had possessed my full cooking powers, was to use lightly steamed fresh green beans.