The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.
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
How to Make It
Steam green beans, covered, 4 minutes or until crisp-tender. Plunge beans into ice water; drain. Pat dry with a towel; set aside.
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.
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