Best Green Beans And Portobello Mushrooms Recipes

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GREEN BEANS AND PORTOBELLO MUSHROOMS



Green Beans and Portobello Mushrooms image

The meaty portobellos' rich flavor provide a contrast to the al dente green beans.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushrooms, caps cleaned, halved, and thinly sliced
3/4 pound trimmed green beans
Coarse salt and ground pepper

Steps:

  • Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
  • Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Nutrition Facts : Calories 99 g, Fat 6 g, Protein 2 g

GREEN BEANS WITH PORTOBELLO MUSHROOMS AND BACON



GREEN BEANS WITH PORTOBELLO MUSHROOMS AND BACON image

Categories     Mushroom     Thanksgiving

Yield 8 Servings

Number Of Ingredients 7

1 1/2 pounds green beans, cut into 2-inch lengths
4 large portobello mushrooms (about 1 pound)
3 tablespoons vegetable oil
1/4 cup finely chopped shallots
4 ounces sliced smoked bacon (usually 1 slice equals 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly milled black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the green beans and return to the boil. Cook until crisp-tender, about 3 minutes. Drain and rinse under cold running water. (The green beans can be prepared up to 1 day ahead. Pat the green beans dry with paper towels, place in a large self-sealing plastic bag, and refrigerate.) Cut off the stem from each mushroom and slice crosswise into 1/2-inch-thick roundness. Using a teaspoon, scrape out the dark brown gills from the underside of each mushroom cap and cut the caps into 1/4-inch-thick strips. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the mushroom stems and caps and cook, stirring often, until lightly browned and tender, about 5 minutes. Add the shallots and cook, stirring often, until the shallots soften, about 2 minutes. Transfer to a plate and set aside. (The mushrooms can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Add the remaining 1 tablespoon oil to the skillet and tilt to coat the pan. Add the bacon and cook over medium heat, turning occasionally, until the bacon is crisp and brown, about 5 minutes. Using a slotted spatula, transfer to paper towels to drain. Leave the bacon drippings in the skillet. When the bacon is cool, coarsely chop and set aside. (The bacon can be prepared up to 2 hours ahead, covered, and kept at room temperature.) Place the skillet over medium heat and heat until the bacon drippings sizzle. Add the green beans and mushrooms, cover, and cook, stirring occasionally, until heated through, about 5 minutes. Stir in the bacon and season with the salt and pepper. Transfer to a warmed serving dish and serve immediately.

GREEN BEANS WITH PORTOBELLO MUSHROOMS AND PROSCIUTTO



Green Beans with Portobello mushrooms and prosciutto image

Number Of Ingredients 5

1/2 ounce dried porcini
2 tablespoon butter,, unsalted
2 portobello mushrooms, large- destemmed, caps cut into 1/2 by 3 inch strip
4 ounces prosciutto
12 ounces green beans

Steps:

  • In a small bowl, soak the porcini in one cup boiling water until softened, about 20 to 30 minutes. Lift the mushrooms out of the water and coarsely chop. Strain the soaking liquid through a paper-towel-lined sieve over a bowl. Set aside.
  • In a large frying pan, heat the butter over medium heat. Add the portobello strips and cook, stirring occasionally, until the mushrooms give off their liquid, and cook until the mushrooms are tender and the liquid has reduced to about 2 tablespoons, about 5 more minutes. Add the prosciutto and stir for 1 minute.
  • Meanwhile, in a largesaucepan of lightly salted boiling water, cook the green beans over high heat untill crips tender, about 4 minutes. Drain and refresh. (The mushrooms and bans can be prepared up to 2 hours ahead, and kept at room tmperature).

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