Appetizers and Sides Dinner

Sauteed Green Beans and Mushrooms

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It has been so beautiful here in Southern California lately so we decided to have a barbeque at the park a couple nights ago.  I made my quick and easy chicken (recipe here).  As a side dish, I made this sautéed green beans and mushrooms and a salad.

Since these green beans can be eaten either hot or at room temperature, they are good to bring to a picnic or the beach. They also make a good side dish for thanksgiving dinner instead of the green beans casserole.

There isn’t much effort or ingredients to the recipe. It literally takes minutes to make. To save time, you could use caned green bean. You will just drain them from the caned water, and rinse them. Then sautee them in the garlic before adding the mushrooms. However, I have to warn you, they will not taste as good as the fresh green beans. So if you spare a few minutes of your time cutting and bowling the beans, I promise you and your family will like the end results.

I hope you get to try it and enjoy it!

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:
3 cups of green beans (stem ends removed), halved crosswise
1 Package of sliced mushrooms (about 2 cups)
2 Gloves of Minced Garlic
2 tablespoons of Olive Oil
Salt and pepper to taste
1 tbsp of Chopped Cilantro

Directions:

2 Boil the green bean in preheated salted water for 5 minutes. 5 Drain the beans and place them in iced water for a couple of minutes. 6 Then drain them from the iced water and set aside. 4 Heat up 1 tablespoon of olive oil in a pan, and sauté the mushrooms for 5 minutes until brown and slightly tender. 7 Remove the mushrooms and add the remaining 1 tablespoon of olive, the minced garlic and the drained green beans. Season with salt and pepper. Sauté for a couple of minutes just until you smell the aroma of the garlic. 8 Add the mushrooms and the cilantro. Continue cooking for another 2 minutes. 9 Serve as a side dish either hot or at room temperature.

Sauteed Green Beans and Mushrooms
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 4
Ingredients
  • 3 cups of green beans (stem ends removed), halved crosswise
  • 1 Package of sliced mushrooms (about 2 cups)
  • 2 Gloves of Minced Garlic
  • 2 tablespoons of Olive Oil
  • Salt and pepper to taste
  • 1 tbsp of Chopped Cilantro
Directions
  1. Boil the green bean in preheated salted water for 5 minutes
  2. Drain the beans and place them in iced water for a couple of minutes, then drain them and set aside.
  3. Heat up 1 tablespoon of olive oil in a pan, and sauté the mushrooms for 5 minutes until brown and slightly tender.
  4. Remove the mushrooms and add the remaining 1 tbsp of olive, the minced garlic and the drained green beans. Season with salt and pepper. Sauté for a couple of minutes until you smell the aroma of the garlic.
  5. Add the mushrooms and the cilantro. Continue cooking for another 2 minutes.
  6. Serve as a side dish either hot or at room temperature.

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