Green & Yellow Beans with Wild Mushrooms
From EatingWell: November/December 2007
Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.
- 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.
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.
Per serving: 75 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 59 mg sodium; 272 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetables, 1 fat
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- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- November/December 2007