Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.
10 servings, about 3/4 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste
Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
8 g Carbohydrates;
2 g Protein;
3 g Fiber;
59 mg Sodium;
272 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetables, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1 and store in an airtight container for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or cremini mushrooms.