- 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
- 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
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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