Ingredients
Scale
- 1.5 pounds Fresh Green Beans: Trimmed. Look for beans that are vibrant green, firm, and snap easily. These will provide the crisp texture that contrasts beautifully with the tender mushrooms.
- 1 pound Cremini Mushrooms: Sliced (or quartered if small). Also known as baby bellas, these offer a deeper, earthier flavor than white button mushrooms.
- 4 cloves Garlic: Minced. Fresh garlic is key here for its pungent, aromatic kick. Adjust to your personal preference – more for garlic lovers!
- 3 tablespoons Olive Oil: Extra virgin, for its fruity notes and health benefits. You can also use avocado oil for a higher smoke point.
- 1 tablespoon Soy Sauce (or Tamari for gluten-free): Adds a savory umami depth and a touch of saltiness.
- 1/2 teaspoon Salt (or to taste): Essential for bringing out the flavors of the vegetables. Kosher salt or sea salt is recommended.
- 1/4 teaspoon Black Pepper (or to taste): Freshly ground for the best flavor.
- Optional: 1 tablespoon Butter (unsalted): Added at the end for extra richness and a glossy finish.
- Optional: Red Pepper Flakes: A pinch for a subtle kick of heat.
- Optional: Fresh Parsley or Chives: Chopped, for garnish and a touch of freshness.
Instructions
- Prepare the Vegetables:
- Wash the green beans thoroughly. Snap or cut off the stem ends. You can leave them whole or cut them into 2-inch pieces, depending on your preference.
- Wipe the mushrooms clean with a damp paper towel or a mushroom brush. Avoid washing them under running water if possible, as they can absorb too much moisture and become soggy. Slice them to about 1/4-inch thickness. If they are very small, quartering them works well too.
- Peel and mince the garlic cloves. Set aside.
- Blanch the Green Beans (Optional but Recommended for Tender-Crisp Results):
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- Bring a large pot of salted water to a rolling boil.
- Add the trimmed green beans and cook for 2-4 minutes, just until they turn bright green and are slightly tender but still crisp. This step is called blanching.
- Immediately drain the green beans and plunge them into an ice bath (a large bowl filled with ice and cold water) to stop the cooking process and preserve their vibrant color.
- Once cooled, drain them thoroughly. Pat them dry with a clean kitchen towel or paper towels. This step helps ensure they sauté well rather than steam. If you’re short on time, you can skip blanching, but the beans might take longer to cook in the pan and may not be as consistently tender-crisp.
Kitchen remodeling -
- Sauté the Mushrooms:
- Heat 2 tablespoons of the olive oil in a large skillet or wok over medium-high heat. The pan should be large enough to avoid overcrowding, which can cause the mushrooms to steam rather than brown.
- Once the oil is shimmering, add the sliced mushrooms in a single layer. Don’t overcrowd the pan; cook in batches if necessary.
- Let the mushrooms cook undisturbed for 3-4 minutes, allowing them to develop a nice brown color on one side. This caramelization (Maillard reaction) is crucial for flavor.
- Stir the mushrooms and continue to cook, stirring occasionally, for another 4-6 minutes, or until they are nicely browned, tender, and have released most of their liquid, which then evaporates.
- Once browned, remove the mushrooms from the skillet and set them aside on a plate.
- Sauté the Green Beans and Garlic:
- Add the remaining 1 tablespoon of olive oil to the same skillet. If you skipped blanching, you might need a touch more oil.
- Add the blanched (and dried) green beans to the hot skillet. Sauté for 4-6 minutes, stirring occasionally, until they are tender-crisp and may have a few lightly charred spots. If you didn’t blanch them, they might take 8-10 minutes, and you may want to add a tablespoon or two of water and cover the pan for a few minutes to help them steam and soften before uncovering to char.
- Push the green beans to one side of the skillet and add the minced garlic to the empty space. Cook for about 30-60 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir the garlic into the green beans.
- Combine and Season:
- Return the sautéed mushrooms to the skillet with the green beans and garlic.
- Add the soy sauce (or tamari), salt, and black pepper. If using, add the pinch of red pepper flakes.
- Toss everything together to combine well and cook for another 1-2 minutes, allowing the flavors to meld.
- If using butter for extra richness, add it now and stir until it’s melted and coats the vegetables.
- Serve:
- Taste and adjust seasonings if necessary. You might want a bit more salt, pepper, or soy sauce.
- Transfer the Sautéed Mushrooms and Green Beans to a serving dish.
- Garnish with fresh chopped parsley or chives, if desired, for a pop of color and fresh flavor. Serve immediately.
Nutrition
- Serving Size: one normal portion
- Calories: 150