Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: about 1/2 cup)

The crisp tenderness of the bean and mushroom pair makes for a finger-licking good addition to any meal. To complete this recipe, sprinkle with basil and black pepper for a fresh, earthy vibe.

How to Make It

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms; sauté 4 minutes. Add stock and beans. Cover, reduce heat, and cook 4 minutes or until beans are crisp-tender. Stir in butter. Sprinkle with basil and black pepper.

Chef's Notes

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

Ratings & Reviews

Quick, easy, delicious

July 08, 2016
Took a bit longer to steam the beans - more like 6-8 minutes.  I also used chicken broth which is what I had on hand.  Will definitely make again.