- Double Bonus
- 1 pound fresh green beans
- 1 tablespoon Wild Oats Organic Extra Virgin Olive Oil
- 1 teaspoon sea salt, divided
- 3 tablespoons Wild Oats Organic Unsalted Butter
- 1 shallot, minced
- 3 cloves garlic minced
- 1 pound assorted fresh mushrooms; white, brown, portobello, shitake and/or porcini, sliced
- 1/4 cup sherry
- 1 tablespoon fresh thyme, chopped
- 1/4 cup pine nuts, toasted
- Freshly cracked pepper
Preheat oven to 450 degrees F. Remove stems from green bean, rinse and pat dry. Line a baking sheet with foil. Place beans on a baking sheet. Drizzle with oil and 1/2 teaspoon of the salt. Toss to coat evenly.
Redistribute beans in an even layer. Roast in oven for 12 minutes. Turn beans with tongs, place back in oven to roast for 8 more minutes.
While the beans cook, heat butter in a large sauté pan over medium heat. Add shallots and garlic and cook for about 1 minute. Add mushrooms and remaining 1/2 teaspoon salt. Stir and cook for about 5 minutes, or until the mushrooms are soft. Turn heat to high, add sherry, cover and cook for about a minute. Cook until most of the liquid evaporates. Stir in thyme.
Place beans on a platter, top with mushrooms, and sprinkle pine nuts and pepper.
Recipe reprinted by permission of Wild Oats Natural Marketplace. All rights reserved.
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