This recipe is one of those recipes that have it all. It’s delicious (that’s the main thing right?), simple, quick to prepare and good for our body – sautéed green beans with mushrooms. The beans in the recipe are frozen, the kind I always keep in my freezer. The mushrooms are sautéed with red onions, garlic and spices. Than adding the green beans, that are cooked shortly in boiling water prior to that. The preparation of the whole recipe takes 10 minutes.
A quick word about cleaning the mushrooms. A well-known rule is that you shouldn’t wash mushrooms in water. Rinsing mushrooms means the mushrooms will absorb water into it and damage their texture. As a rule, most edible mushrooms are grown in a sterile environment and do not need to be cleaned at all before use. But, admit I always clean mushrooms by wiping it with clean paper towel or a very clean kitchen towel. I also pluck the tip of their foot.
How to make sautéed green beans with mushrooms?
Start with the sautéing of the mushrooms. In a wide pan, wide enough to later also contain the beans, heat olive oil. Add finely chopped red onion, a pinch of salt and black pepper and sauté while stirring for 2 minutes. After that, add coarsely chopped mushrooms and sauté for another 2 minutes, stirring occasionally, until the mushrooms begin to sweat. Add chopped garlic, and lots of it, and cook for just one more minute, until you start to smell the garlic.
At the same time, prepare the green beans. In the recipe I use frozen green beans, which have a short cooking time. The green beans are cooked in boiling water with half a teaspoon of salt, for 3 minutes. Start counting the time after the second boil. Then, strain the beans and add it to the mushroom mixture.
Along with the green beans, add to the mushroom mixture soy sauce, sesame oil and lots and lots of black pepper. In my opinion there is no need to add salt beyond what we added, and the soy sauce is salty enough, but taste and check according to your personal taste. If necessary – add of course. If you don’t have sesame oil at home – buy it. Really. It’s a great product. Despite its name, it’s usually not used as an oil but as a spice, and it brings great Asian flavors. A small bottle will last you for loads and loads of time.
Stir the mixture gently for a couple of minutes till evenly covered and that’s it. Already ready. You can eat it hot or cold. See the accurate recipe below.
Here are some more side dish you’ll enjoy:
- Baked Acorn Squash with Harissa and Date Honey
- Cauliflower Rice with Mushrooms
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
- Wild Rice with Red Cabbage
Sautéed Green Beans with Mushrooms
- 10 oz / 250 gr frozen green beans
- 7 oz / 200 gr button or cremini mushrooms, clean and coarsely chopped
- 1 small or ½ big red onion, finely chopped
- 4-5 cloves garlic, minced
- 2 tablespoons olive oil
- 3 tablespoons soy sauce, for GF please use GF soy sauce
- 2 tablespoon sesame oil, for GF please use GF sesame oil
- pinch of salt
- 1 teaspoon ground black pepper
- for cooking the green beans – a pot with boiling water and ½ a teaspoon of salt
- Clean the mushrooms with paper towel or a very clean kitchen towel, and slice them roughly.
- Heat a wide skillet with olive oil. Add finely chopped red onion, a pinch of salt and a pinch of black pepper and sauté, stirring occasionally, for 2 minutes.
- Add coarsely chopped mushrooms and sauté for another 2 minutes while stirring. Add chopped garlic and cook for another minute until you can smell the garlic.
- At the same time, cook the green beans. Place the green beans in a pot filled with boiling water and ½ a teaspoon of salt. Bring to a boil and cook for 3 minutes from the moment of boiling. Strain.
- Transfer the cooked green beans to the pan with the mushroom mixture. Season with soy sauce, sesame oil and black pepper. Mix carefully until the green beans and mushrooms are evenly coated with the seasoning, and cook for another one minute. Turn off the heat and serve. Enjoy!
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