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Buttered Green Beans and Mushrooms

Coral Von Zumwalt
Yield 8 servings (serving size: 1/2 cup)
The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.