GREEN BEANS WITH SHIITAKE MUSHROOMS
Make and share this Green Beans With Shiitake Mushrooms recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
- Add shiitake mushrooms and sauté until tender, about 5 minutes.
- Transfer mushrooms to medium bowl.
- Melt remaining 3 tablespoons butter in same skillet.
- Add shallots and garlic and sauté until tender, about 2 minutes.
- Add green beans and toss to coat with butter.
- Pour broth over green bean mixture.
- Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
- Stir in shiitake mushrooms.
- Season to taste with salt and pepper.
- Transfer to platter and serve.
Nutrition Facts : Calories 135.4, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 76, Carbohydrate 13.5, Fiber 4.5, Sugar 2.8, Protein 3.2
GREEN BEANS WITH MUSHROOMS AND PEPPERS
Very easy way to dress up green beans. This is a recipe I came up with on my own because DH wanted Green Beans for the zillionth time this week and I needed a change.
Provided by Simply Chris
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil green beans and shallots in water with season salt until green beans are crisp tender.
- Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat.
- Drain green beans, add the garlic, peppers and mushrooms.
- Add margarine/butter and gently toss.
- Serve.
Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1, Sodium 42.1, Carbohydrate 11, Fiber 4.3, Sugar 2.5, Protein 2.8
GREEN BEANS WITH SHISHITO PEPPERS AND MUSHROOMS RECIPE
Provided by á-3918
Number Of Ingredients 9
Steps:
- Heat a large, heavy skillet over high heat. When very hot, add oil. Working in 2 batches, add shallot rings and cook until very crisp; remove with a slotted spoon and drain on paper towels. Pour oil from the pan into a cup. Measure out 3 tablespoons and place in a small bowl; discard any remaining oil. Add lemon juice, miso and 1 tablespoon water, and whisk until smooth. Set aside. Wipe out the skillet. Place over high heat. When very hot, add green beans and 1/4 teaspoon of the salt. Let them cook undisturbed until browned and blistered, about 2 minutes. Stir and continue to cook until browned and blistered on all sides, about 3 to 4 minutes more. Transfer to a platter. Return the skillet to high heat and repeat the cooking process first with shishito peppers, then with mushrooms, sprinkling each with 1/4 teaspoon salt and transferring each to the platter in turn. Place the skillet back over medium heat and add chile; cook 1 minute, then add to the platter. When ready to serve, drizzle with miso dressing and top with crispy shallots.
LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS
Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!
Provided by Maito
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.4, Sodium 21, Carbohydrate 9.1, Fiber 2.5, Sugar 3.4, Protein 1.8
GARLICKY GREEN BEANS WITH MUSHROOMS
"We love green beans at our house and enjoy them at least once a week. I'm always experimenting with new ways to fix them," pens Sue Haviland of Lake Mills, Wisconsin. "Garlic cloves and mushrooms lend them delicious flavor in this quick-and-easy dish. I like to steam the beans so they keep most of their nutrients."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 175mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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- Prep the vegetables. Rinse and snap off the tough end of the green beans. Set aside. Rinse the nameko mushrooms and set aside. Give the peppers a quick rinse.
- Heat a skillet over medium-high heat. When the skillet is hot, add 2 tablespoons of olive oil. Reduce the heat to medium-low. Grill the peppers until they blister. Roll the peppers around so that the sides of the pepper are grilled. It took me about 8 to 10 minutes. Season the peppers with a pinch of salt, and turn off the heat. Serve the peppers on a plate once they’re done.
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