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.
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.
Time 25m Number Of Ingredients 0 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.
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.
Time 20m Yield 6 servings. Number Of Ingredients 8 Steps:
Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large nonstick pan over medium heat sauté the garlic in the olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt, salt and pepper, and sauté until the mushrooms begin to release moisture, about 2 minutes. Add the vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about a minute. Add the white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.
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.
Time 25m Yield 8 servings. Number Of Ingredients 7 Steps:
Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.
More about “sautéed green beans with mushrooms recipes”
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes. Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet. Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done. Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.
