Need a last minute Christmas side dish idea?
I thought of this recipe back in November as a healthy alternative for the green bean casserole with that canned mushroom muck, but decided to keep it in the vault for December: it has such a lovely organic earthy flavor. The taste is comforting and rustic–a perfect side for a roast or turkey.
This recipe is simple and quick and you can even start it a day in advance. Stress free cooking—my gift to you!
1½ lbs (700g) green beans – trimmed
½ lb (225g) brown mushrooms (baby portabellos preferably) – sliced
1 large garlic clove – minced
2 tbsp fresh sage – chopped
2 tbsp olive oil
½ cup broth (chicken or veg)
¼ tsp salt
¼ tsp pepper
Begin by putting a large pot of salted water on to boil.
1. Blanch the green beans in the boiling water for about 2-3 minutes.
2. Drain beans in colander in sink.
3. Refresh the beans in an ice bath (a bowl of cold water with some ice cubes) for about 30 seconds. This will stop the cooking and keep the beans bright green.
4. Drain beans in colander and set aside until needed.
5. In a preheated large sauté pan add 2 tbsp olive oil and sauté the sliced mushrooms for 3-4 minutes, stirring occasionally.
6. Add garlic,toss and cook for another minute or two, stirring often.
7. Add green beans to mushroom mixture along with chopped sage. Stir.
8. Add broth.
9. Turn up heat to high. Stir constantly to heat the beans evenly.
10. Season with S&P to taste.
TIP: For your convenience you can blanch and refresh the beans ahead of time, up to 24 hours until needed. Then follow from step 6.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.