Obsessed ... I am obsessed with my organic box delivery. It is making me find so many new ways to incorporate this bi-weekly bounty. The past two weeks there have been long, bright, crisp green beans. Last week I was not very creative with them. This week I elevated simplicity with this side dish and ps it only has 120 calories ... the whole recipe. When I saute vegetables on the stove I typically prefer them in butter over olive oil. My go to is butter on the stove and olive oil in the oven. Not sure why but, that is how I roll. The butter mixed with the garlic and the salt and coating these fresh beans and mushrooms is a filling and versatile side that leaves you satisfied. I have made it twice this week and I still have more beans!
buttered green beans and cremini mushrooms
adapted: cooking light
- 6 ounces green beans, trimmed
- 1 tablespoons butter
- 5 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon coarsely ground black pepper, divided
- 1 garlic clove, minced
1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.