Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.
Make Ahead Tip: Prepare beans until tender-crisp and store in an airtight container for up to 1 day.
- 1 pound green beans, trimmed
- 1 pound yellow wax beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper to taste
Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender). Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
Substitution note: If you can’t find wild mushrooms, use button or cremini mushrooms.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
75 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 59mg sodium; 8g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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