Photo: Jennifer Causey; Styling: Missie Neville Crawford
The crisp tenderness of the bean and mushroom pair makes for a finger-licking good addition to any meal. To complete this recipe, sprinkle with basil and black pepper for a fresh, earthy vibe.
Serves 4 (serving size: about 1/2 cup)
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms; sauté 4 minutes. Add stock and beans. Cover, reduce heat, and cook 4 minutes or until beans are crisp-tender. Stir in butter. Sprinkle with basil and black pepper.