Green Bean Mushroom Saute
Green Bean Mushroom Saute is a simple, yet elegant dish perfect for weeknight dinners or entertaining.
Equipment
- non-stick skillet
Ingredients
- 1 lb fresh green beans
- 1 pint small portobello mushrooms
- 1 Tablespoon butter
- ½ small yellow onion cut into ¼" slices
- 3 cloves raw garlic thinly sliced
- 2 Tablespoons raw sliced almonds
- ⅓ cup dry white wine
- ½ teaspoon salt to taste
- ½ teaspoon fresh ground pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Trim the ends off of the green beans, and then cut beans at an angle into about 2" pieces. Rinse thoroughly and drain well.
- Cut the stems off of the mushrooms. If you have mini baby portobellos, leave them whole. Otherwise, cut each mushroom in half or quarters to ensure even cooking.
- Add sliced almonds to a large, dry non-stick skillet over medium-low heat. Toast the almonds until golden brown, about 3 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add onions and a pinch of salt, and cook for about 7 minutes, until golden. Add garlic and cook for 2 minutes.
- Turn the heat to medium-high, and add the green beans. Season with salt, pepper, onion powder & garlic powder. Cook for about 5 minutes, tossing occasionally.
- Reduce the heat to medium. Add mushrooms and white wine, toss together, and cook for about 5 minutes until the alcohol cooks out.
- Add the toasted almonds, toss together, and serve.
Notes
Fresh is always best when it comes to green beans. If the bulk beans don’t look great, buy the pre-packaged beans. Don’t rinse mushrooms or they will absorb too much water.
Nutrition
Serving: 1servingCalories: 126kcalCarbohydrates: 15gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 307mgFiber: 6gSugar: 6g
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