SAUTEED GREEN BEANS AND MUSHROOMS
Steps:
- Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.
SAUTEED GREEN BEANS AND MUSHROOMS
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper.
- Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.
SAUTEED GREEN BEANS WITH MUSHROOMS, ONION, AND BACON
My husband's favorite veggie side dish, fresh, sauteed green beans, bacon, mushrooms, onions, and Marsala wine.
Provided by ShoeGirl
Categories Side Dish Vegetables Green Beans
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Place green beans in a microwave-safe bowl and fill with enough water to cover the bottom of the bowl. Cover the bowl and steam in the microwave on high power for 2 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a plate lined with paper towels, leaving drippings in the pan.
- Place mushrooms and onion into the pan with the bacon drippings. Cook over medium heat until mushrooms are nice and brown and onion is soft and translucent, 5 to 8 minutes. Season with salt and add garlic; allow garlic to brown, 1 to 2 minutes. Toss in green beans; saute for about 3 minutes. Toss in green beans; saute for about 3 minutes.
- Pour wine into the pan and give it a good stir to scrape up any brown bits off of the bottom of the pan. Add bacon to the pan, cover, and let cook until wine is completely absorbed, about 10 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 21.1 g, Cholesterol 20.4 mg, Fat 7.9 g, Fiber 5 g, Protein 10.8 g, SaturatedFat 2.6 g, Sodium 491 mg, Sugar 7.6 g
EASY CANNED GREEN BEANS, MUSHROOMS, AND BACON
The added bacon to this recipe kicks it up a notch. Quick, easy, and delicious.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.1 g, Cholesterol 22.6 mg, Fat 15.1 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 5.6 g, Sodium 807.6 mg, Sugar 1.8 g
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
FRENCH GREEN BEANS SAUTéED WITH MUSHROOMS AND ALMONDS
I created this Asian-inspired dish last night. It is permissible for phase one of the South Beach Diet and we LOVED it. I used frozen french beans from Trader Joe's, but fresh beans would be wonderful! Amounts are highly approximated; I didn't measure when making this, but this is pretty similar to what I did. (If using fresh beans, you'd probably want to blanch them in boiling water and then plunge in ice water, and *then* add to the pan.)
Provided by spatchcock
Categories Fruit
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil over medium heat.
- Sauté garlic until soft, being careful not to let it burn.
- Add sliced mushrooms and sauté until they look fairly cooked and shiny (about 5 minutes).
- Add almonds and sauté for a couple more minutes.
- Finally, add frozen green beans and splash of soy sauce.
- Stir frequently until beans are just cooked and, of course, no longer frozen.
- If not on the south beach diet or watching sugar intake, you could add oyster sauce or other Asian condiment to the mixture.
ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS
Couldn't find the ready-made frozen version in the grocery store so I came up with these roasted potatoes with green beans and mushrooms myself. Even my eight-year-old likes it.
Provided by Laurie
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
- Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
- Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 287 calories, Carbohydrate 42.4 g, Fat 11.8 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 437.5 mg, Sugar 4.1 g
EASY CREAMY CANNED GREEN BEANS AND MUSHROOMS
A quick and easy recipe that picky eaters will always like. Great way to get kids to eat their veggies.
Provided by Yoly
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Drain most of the water from the green beans. Place beans in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add mushrooms and simmer an additional 5 minutes.
- Add butter and cream cheese. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 8.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 577.9 mg, Sugar 1.8 g
SAUTéED GREEN BEANS WITH MUSHROOMS AND ONION
Make and share this Sautéed Green Beans With Mushrooms and Onion recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place trimmed beans in a large pot and cover with water. Bring to a boil, then reduce heat and cover and simmer for about 10 minutes or until crisp-tender. Drain beans.
- Meanwhile, in a large skillet, melt butter and sauté onions, mushrooms, and garlic until tender.
- Add drained beans and salt and pepper to skillet. Stir well and sauté and additional 4-5 minutes.
- Serve.
Nutrition Facts : Calories 92.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 177.7, Carbohydrate 15.2, Fiber 6.3, Sugar 3.5, Protein 3.9
SAUTEED CHICKEN WITH MUSHROOMS AND GREEN BEANS
Ready in half an hour: tender chicken cutlets, served with green beans, herbed mushrooms, and a buttery sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Set a steamer basket in a large saucepan; fill with enough water to come just below basket. Bring to a boil; add green beans, cover, and reduce to a simmer. Cook until crisp-tender, 4 to 6 minutes.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken until opaque throughout, about 3 minutes per side. Transfer to a plate, and loosely tent with aluminum foil (reserve skillet).
- Place mushrooms and 1 tablespoon butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about 7 minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms, and serve with green beans alongside.
Nutrition Facts : Calories 347 g, Fat 14 g, Fiber 4 g, Protein 43 g
GREEN BEANS WITH SAUTEED SHALLOTS, MUSHROOMS AND GARLIC
I have been fixing my Green beans this way for about a year now and I just love it!! You can also cook asparagus the same way!!!
Provided by The Motherchef
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
- In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
- Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
- Enjoy!
GREEN BEANS AND PORTOBELLO MUSHROOMS
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
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
ASIAN-INSPIRED GREEN BEANS AND MUSHROOMS
This quick and delicious green bean and mushroom side dish has just the right amount of tang and sweetness to complement any meal.
Provided by Laura Cotnoir
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
- Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 9.8 g, Fat 4.3 g, Fiber 3.5 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 235 mg, Sugar 3.9 g
SAUTEED GREEN BEANS AND MUSHROOMS
Serve this side dish with our Macaroni and Three Cheeses.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Fill a large skillet with 1/2 inch water; bring to a boil, and salt generously. Prepare a large bowl of ice water.
- Add green beans to skillet; cover, and steam until crisp-tender, 5 to 10 minutes (time will depend on size and freshness of green beans). Transfer to ice water to cool; drain and pat dry (if making ahead, cover and refrigerate up to 1 day). Wipe skillet dry.
- In same skillet, heat butter over medium-high. Add mushrooms and shallots; season with salt and pepper. Cover, and cook, stirring occasionally, until mushrooms release their liquid, 3 to 5 minutes. Uncover, and continue to cook, tossing occasionally, until browned, 8 to 12 minutes more.
- Add green beans; cook just to heat through, 1 to 2 minutes.
Nutrition Facts : Calories 104 g, Fat 6 g, Fiber 4 g, Protein 3 g
SPICY MISO SOUP WITH ROASTED SHIITAKE MUSHROOMS AND GREEN BEANS
A vegetarian miso broth flavored with sesame oil, chili pepper and rice vinegar poured over rice noodles, roasted shiitake mushrooms and green beans from Dan Seidman of The Chef Dan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
- Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
- Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
- Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
- Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
- Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
- Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
- Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
- Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.
Nutrition Facts : Calories 702.3 calories, Carbohydrate 122.5 g, Cholesterol 93 mg, Fat 15 g, Fiber 9.5 g, Protein 16 g, SaturatedFat 2.5 g, Sodium 4139 mg, Sugar 10.4 g
GREEN BEANS WITH MUSHROOMS AND TOASTED ALMONDS
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Blanch green beans for 5 minutes in boiling salted water.
- While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
- Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.
GREEN BEANS WITH SAUTEED MUSHROOMS AND GARLIC
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium. Add garlic and cook until fragrant, 1 minute. Add mushrooms and cook, undisturbed, 3 minutes. Increase heat to medium-high and saute until golden, about 6 minutes. Add coriander, season with salt and pepper, and cook 1 minute. Reduce heat to medium, carefully add wine, and cook until reduced, 1 to 2 minutes, scraping up any browned bits with a wooden spoon. Add water, season with vinegar, and toss with parsley. Spoon over green beans and serve warm or at room temperature.
Nutrition Facts : Calories 86 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g
SAUTEED GREEN BEANS WITH PANCETTA AND MUSHROOMS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add a big pinch of salt and add the green beans. Cook for about 5 minutes, the beans should still be crisp as they will be cooked more in the pan with the pancetta and mushrooms. Drain them and set aside.
- Heat the oil up in a saute pan and add the garlic and pancetta and cook until slightly crispy. Remove the pancetta from the pan and set aside. Add the butter to the fat that has rendered from the pancetta and saute the mushrooms until golden and crispy. Season with salt and pepper. Return the pancetta to the pan and add the blanched beans. Finish with the sour cream and bring to a gentle simmer to reduce and thicken a little and allow the flavours to marry. Give it a final taste and season with salt and pepper, if necessary, before serving.
ITALIAN GREEN BEANS AND MUSHROOMS
Enhance your menu anytime using this flavorful recipe. Toasted almonds add crunch to the medley of green beans and mushrooms.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside. , In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender., Place in a serving dish. Top with onions, cheese, almonds and basil.
Nutrition Facts : Calories 124 calories, Fat 9g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 230mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
GREEN BEANS WITH CREAMY MUSHROOMS AND SHALLOTS
This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Blanch beans until tender, about 6 minutes. Drain.
- Meanwhile, heat 1 1/2 teaspoons oil ina large nonstick skillet over medium heat.Cook shallots, stirring occasionally, untiltender and just starting to brown, 3 to4 minutes. Transfer shallots to a small bowl,and wipe skillet clean with a paper towel.
- Whisk together stock and cornstarch. Heat remaining tablespoon oil in skillet over high heat. Cook mushrooms, stirring occasionally, until golden brown, about 6 minutes. Reduce heat to low; add shallots. Whisk in stock mixture. Cook until thick, about 3 minutes more. Remove from heat. Stir in yogurt and 1/2 teaspoon salt; season with pepper. Toss in beans. Serve warm.
Nutrition Facts : Calories 95 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 5 g, Sodium 14 g
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