Green Beans with Garlic Mushrooms has been my family's favorite vegetable dish for years. It's pretty straight forward, just cook fresh or frozen green beans the way you like them ahead of time (or while the garlic mushrooms are caramelizing), then combine the two just before serving. I like to use the thin French green beans called Haricot Verts, but any fresh or frozen green beans work well (not canned though).
Start by heating a little oil in a skillet. Choose a skillet large enough to stir together all the hold all the mushrooms and green beans.
Start sauteing the mushrooms.
Salt, pepper, and freshly minced garlic - Oh my!
Add salt and pepper. Don't be alarmed when the mushrooms start releasing their water - this is normal. Keep cooking until most of the liquid evaporates.
Now it's time to add the garlic - lower the heat a little and stir frequently until the mushrooms caramelize, being careful to not burn the garlic. I love how the mushrooms absorb the flavor of the garlic - they basically turn into little flavor bombs.
In go the precooked green beans. Toss everything together and serve.
I promise - these green beans rock!
Green Bean with Garlic Mushrooms
makes 6 servings
1 pound thin fresh or frozen green beans, cooked
2 tablespoon light olive oil
1 pound white mushrooms, chopped
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
4 cloves garlic, minced
In a large skillet, heat oil over medium heat; add mushrooms, salt, and pepper and stir frequently until mushrooms start to sweat.
Add garlic; continue cooking, stirring occasionally, until mushrooms are caramelized.
Add precooked green beans and stir until heated through.