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Servings: 4 people
Calories: 84kcal
Sauteed Green Beans with Mushrooms
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Ingredients
- 1 pound green beans
- 3 tablespoons shallots chopped
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
Instructions
- Prepare the ingredients: Rinse 1 pound green beans under cold water to remove any dirt or residue. Trim off the ends.Wipe 8 ounces mushrooms clean with a damp paper towel. Use a sharp knife to slice them into your preferred thickness. Thicker mushrooms will produce a meatier bite. Make an ice bath for the green beans, fill a large bowl with ice cubes and cold water; set aside. Dice 3 tablespoons shallots
- Bring a pot of water to a rolling boil. Carefully place the beans into the boiling water. Turn the heat off and let them sit in the water for about 3 minutes; they should be bright green. Carefully remove them from the water using tongs and place them into a bowl of ice water. Leave them in the ice water until they are completely cool; drain and pat dry.
- Add olive oil to a large skillet and heat over medium-high heat. Once the skillet is hot, add the mushrooms and shallots. Reduce to medium heat; cook until the mushrooms start to turn soft.
- Add the blanched green beans and toss. Adjust flavor with salt and pepper.
Notes
Store leftovers once cooled to room temperature in the refrigerator for up to 4 days. Reheat in the microwave or on top of the stove. Or enjoy them cold tossed in a salad or vinaigrette.
Serve sauteed green beans with any entree such as chicken, beef, tofu, or seafood.
Nutrition
Calories: 84kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 445mg | Fiber: 4g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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