Coral Von Zumwalt
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.

How to Make It

Step 1

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

Step 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.

Chef's Notes

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Ratings & Reviews

noelle71's Review

April 20, 2013

drlawphd's Review

September 11, 2012
Great recipe but 8 servings is really pushing it. My husband and I were able to comfortably share this entire recipe as a side dish (and we are not big eaters).

MichelleH29's Review

October 31, 2010
To be fair, I did modify it, so maybe the 5 stars aren't merited for the way it's written...but yum! What I did: did not have any fresh green beans, so I used a can of French-style cut green beans (drained), and skipped the step of steaming. It turned out great, very tasty!! Will make again for sure :)

carolfitz's Review

October 12, 2010
Made to recipe, perhaps with a bit more garlic. Flavorful side dish for CL's chicken with pinot noir sauce.