Description
This recipe features sautéed green beans and mushrooms, perfectly cooked to tender-crisp perfection. Blanched green beans are combined with browned cremini mushrooms, garlic, soy sauce, and balsamic vinegar for a flavorful, simple side dish that is ideal for any meal.
Ingredients
Scale
Vegetables
- 1 pound green beans, trimmed
- 8 ounces cremini mushrooms, pat dry and sliced
- 3 cloves garlic, finely chopped
Oils and Fats
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
Seasonings and Sauces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon soy sauce
- ½ teaspoon balsamic vinegar
Instructions
- Blanch Green Beans: In a medium pot, bring 5 cups of water to a boil over medium-high heat. Add the green beans and blanch for 2-3 minutes until they are crisp-tender and bright green. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- Brown Mushrooms: In a large skillet, heat the olive oil and butter over medium-high heat until the butter begins to bubble, about 1 minute. Add the sliced mushrooms along with salt and pepper. Cook without stirring for 2-3 minutes to allow the mushrooms to brown, then stir and continue cooking for another 2-3 minutes until golden and tender.
- Sauté Garlic: Stir in the finely chopped garlic and sauté for 1-2 minutes until fragrant, ensuring the garlic becomes aromatic but not burnt.
- Combine and Heat Through: Add the blanched green beans, soy sauce, and balsamic vinegar to the skillet. Toss well to coat all the ingredients evenly. Cook for an additional 2-3 minutes until everything is heated through and coated in the flavorful sauce.
- Serve Warm: Transfer the sautéed green beans and mushrooms to a serving dish and serve immediately while warm for best flavor and texture.
Notes
- Blanching green beans prior to sautéing helps to preserve their bright color and crisp texture.
- Patting mushrooms dry before cooking helps achieve better browning and prevents steaming.
- You can adjust the amount of soy sauce and balsamic vinegar to taste depending on your preference for saltiness and acidity.
- This dish pairs well with grilled meats, rice, or as a flavorful vegetarian main when doubled in quantity.
- To make this dish vegan, substitute butter with additional olive oil or a vegan butter alternative.
