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Coral Von Zumwalt Photo by: Coral Von Zumwalt

Buttered Green Beans and Mushrooms

The beans were plucked from Lynmar's garden; the mushrooms were supplied by nearby Sebastopol's Gourmet Mushrooms.

Cooking Light OCTOBER 2010

  • Yield: 8 servings (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 3.9g
  • Fiber: 1.9g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 198mg
  • Calcium: 23mg
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Buttered Green Beans and Mushrooms recipe

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