Buttered Green Beans and Mushrooms

Buttered Green Beans and Mushrooms Recipe
Coral Von Zumwalt
The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 44
Fat 3 g
Satfat 1.8 g
Monofat 0.7 g
Polyfat 0.2 g
Protein 1.7 g
Carbohydrate 3.9 g
Fiber 1.9 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 198 mg
Calcium 23 mg

Ingredients

3/4 pound green beans, trimmed
2 tablespoons butter
6 ounces cremini mushrooms, thinly sliced
4 ounces shiitake mushroom caps, thinly sliced
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 teaspoon minced fresh garlic

Preparation

1. Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.

2. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 8 minutes or until mushroom liquid evaporates. Stir in garlic; sauté 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and green beans; cook 3 minutes or until thoroughly heated, tossing to combine.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Sandra Simile,

Cooking Light

October 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note