Shitake Green Beans
I hope all of you had a fantastic weekend! The family and I went out camping this past weekend to enjoy the weather and each other’s company. It’s so awesome having a campground within 15 minutes from our house. Not only is it convenient, but we were able to have friends and some additional family come hang out on Saturday for a bonfire and chit chat. It was such a relaxing weekend.
Now for the goodies! My garden is still giving me a good weekly meal of green beans so I decided what better to pair them with than shitake mushrooms! I used to have MAJOR texture issues with biting into mushrooms (and I still can’t fathom biting into a large portabella cap) but smaller fried varieties I’ve come to appreciate and can handle their texture. Maybe because I just love how darn good they taste.
Shitake Green Beans start with sautéing the shitakes in either olive oil or if you want to increase their flavor profile, try sautéing in sesame oil. Yum!
Sauté these guys at least until they give up their extra moisture. I like them best when they just start to crisp a little. While that’s happening, boil some water and give the beans a quick bath until they are tender crisp. Then you simply toss them all together with the rest of the ingredients. Simple. Delicious. Shitake Green Beans…
- 1 cup shitake mushrooms, sliced
- 1 Tbsp olive oil or sesame oil
- 12-16 oz fresh green beans, ends trimmed
- 1 green onion, roughly chopped
- ¼ tsp pink himalayan salt (try using smoked salt if you have it)
- pepper, to taste
- parmesan (optional) garnish (omit for low sodium)
- In a medium saucepan, start some water boiling. Once water is boiling, add green beans and cook until tendercrisp. About 4-5 minutes.
- Place oil and shitake mushrooms in a medium frying pan and sauté until the shrooms give up most of their moisture or even start to crisp a little.
- Add chopped green onion to the mushrooms and give a quick stir.
- Once beans are cooked, drain and add beans to the pan with the mushrooms and onion.
- Toss with salt and pepper.
- Top with grated parmesan if desired and serve.
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