My sister made this recipe from Martha Stewart this year as a wheat-allergy-friendly side for Thanksgiving and it was so good I finally remembered to make it myself! Green beans are not my favorite veggie but this recipe? So yummy AND healthy! Easy to boot!
Serves 4
2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushroom caps, cleaned, halved, and thinly sliced
3/4 pound green beans, trimmed
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 shallot, minced
8 ounces portobello mushroom caps, cleaned, halved, and thinly sliced
3/4 pound green beans, trimmed
Coarse salt and freshly ground pepper
Directions
In a large nonstick skillet, heat oil over medium heat. Add shallot, and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms, and cook until tender, 8 to 10 minutes.
Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.
Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.
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