Sautéed Green Beans and Mushrooms
Sautéed Green Beans and Mushrooms
Rated 5.0 stars by 1 users
Category
Dinner
Servings
8
Prep Time
10 minutes
Cook Time
20 minutes
Author
Jenny Meanwell, adapted from America’s Test Kitchen
This simple yet flavorful side dish was originally created by America's Test Kitchen and adapted by Jenny Meanwell. It's light, unique, and full of vitamins and minerals. Enjoy!
Ingredients
5 tsp. Olive Oil
1 minced Garlic Clove
2 Tbsp. minced Parsley
1 tsp. Lemon Zest
2 tsp. Lemon Juice
8 oz. Fat Moon Mushrooms, chopped small
3 Shallots, sliced thin
1 lb. Green Beans, trimmed and chopped to 2 in. pieces
1/3 c. Plain Yogurt, thinned with water, if needed
2 Tbsp. Dukkah or Zaatar
Directions
Combine 1 Tbsp. olive oil, parsley, garlic, and lemon zest in a bowl. Set aside.
Heat 1 tsp. oil in a skillet over medium heat, add mushrooms, shallots, salt, and pepper. Cook covered until mushrooms have released their liquid, then uncover and saute over higher heat until mushrooms are golden brown.
Transfer mushrooms to a bowl.
Heat remaining oil in the skillet over medium heat and saute green beans until spotty brown (4-5 minutes).
Add 1/4 c. water and cover. Steam until beans are bright green and crisp, about 2 minutes.
Uncover and cook off remaining water over high heat. Stir in the mushrooms and the oil and garlic mixture from previous steps.
Cook until beans are ready to eat. Off the heat, stir in lemon juice and season with salt and pepper to taste.
Drizzle with yogurt and sprinkle with spice blend.