We love meaty shiitakes here, but any mushroom will work. Crisping the garlic adds great texture to the finished dish.
1 tablespoon olive oil
1 1/2 teaspoons unsalted butter
2 tablespoons sliced garlic
2 cups sliced shiitake mushroom caps or cremini mushrooms
1/3 cup water
12 ounces haricots verts (French green beans), trimmed
1/4 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.
Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 1/3 cup water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.
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