Description
A delicious and healthy side dish featuring tender green beans sautéed with savory mushrooms, garlic, and shallots, finished with a hint of lemon juice. This vegetarian recipe is perfect for adding a flavorful vegetable option to your meal.
Ingredients
Scale
Vegetables
- 1 pound fresh green beans, trimmed
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 small shallot or half a yellow onion, finely chopped
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon butter or dairy-free butter
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable or chicken broth
Instructions
- Blanch the Green Beans: Bring a large pot of salted water to a boil and blanch the green beans for 3 to 4 minutes until they are bright green and just tender. Drain and set aside to keep their texture and vibrant color.
- Cook the Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they are nicely browned and their moisture has evaporated, enhancing their rich flavor.
- Sauté Shallots and Garlic: Stir in the finely chopped shallot and cook for 2 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant, releasing their aromatic qualities.
- Combine Ingredients: Add the blanched green beans, broth, soy sauce, butter, salt, and black pepper to the skillet. Toss everything together to combine well.
- Heat Through: Cook the mixture for 3 to 4 minutes over medium heat until everything is heated through and the green beans are fully coated in the flavorful sauce.
- Finish and Serve: Remove from heat and stir in the lemon juice for a fresh, bright finish. Serve immediately as a tasty side dish.
Notes
- For extra flavor, add a pinch of red pepper flakes during cooking.
- Finish with grated Parmesan cheese for a savory touch if not vegan.
- To keep the dish vegan, use plant-based butter and vegetable broth instead of dairy butter and chicken broth.
- Trim green beans evenly to ensure even cooking.
