Green Beans With Shallots Thyme Shiitake Mushrooms Recipe 455

GREEN BEANS WITH SHIITAKE MUSHROOMS

Steps:

• Remove ends of beans. Leave beans whole, or cut into 1-inch pieces. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 minutes.
• Cook almonds in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
• Remove tough stems of mushrooms; cut mushrooms into 1/4-inch slices. Heat olive and sesame oils in 12-inch skillet over medium heat. Cook mushrooms and garlic in oil 3 minutes, stirring occasionally. Stir in soy sauce and green beans. Cook 2 to 3 minutes or until green beans are crisp-tender. Sprinkle with almonds.

GREEN BEANS WITH SHALLOTS, THYME, & SHIITAKE MUSHROOMS RECIPE - (4.5/5)

Steps:

• Bring a large pot of salted water to boiling. Add green beans. Return to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until crisp-tender. Drain green beans in a colander. Run cold water over beans until chilled to stop the cooking and keep the beans bright green. In an extra-large skillet heat oil and butter over medium heat. Add shallots; cook just until tender, stirring frequently. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring frequently. Add green beans. Cook for 5 to 8 minutes or until heated through, tossing occasionally. Add lemon peel, lemon juice, and thyme; toss to coat. Season to taste with salt and pepper. If desired, garnish with almonds.

LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS

Steps:

• Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
• Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
• Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
• Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.