We always needs our vegetables right? I am always looking for new ideas to create good tasting recipes with them too. I like green beans and mushrooms and put together like this they are delicious.
Serves 6
What you Need:
1 tablespoon butter
3 large shallots, sliced thinly
8 ounces cremini or button mushrooms, sliced thinly
1/4 teaspoon salt
1 1/4 pounds green beans, stem ends trimmed (you can use frozen)
1/4 cup chicken, turkey, or vegetable broth
How to Make it:
Heat the oil and butter in a large skillet over medium heat, swirling it around to coat the pan. When the butter is fully melted and has stopped foaming, add the shallots, mushrooms, and salt. Sauté until all of their liquid has evaporated from the mushrooms and they are beginning to brown, about 10 minutes.
Add the green beans to the pan and stir to evenly distribute the shallots and mushrooms. Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5 minutes.
Serve the green beans in a serving dish or shallow bowl, pouring all of the mushrooms and shallots over the top.
RECIPE NOTES
Keep the green beans warm in a slow cooker or covered dish in a warm oven for up to one hour.
Flavor variations: Basic green beans are what's expected for the holidays, but for weeknights you can dress up this dish with other flavors. Add Italian seasonings to the mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an Asian twist.
