Green Bean & Mushroom Sauté

Name: Green Bean & Mushroom Sauté
Prep time: 15

5 out of 5 stars (based on 5 reviews)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

This simple Green Bean & Mushroom Sauté lets good ingredients speak for themselves. It freshens up the premise of green beans and mushrooms without resorting to the usual can of soup. It’s quicker to make... and more delicious too.

3 pounds fresh green beans, topped and tailed, cut lengthwise in half
4 large shallots, thinly sliced
4 sprigs fresh thyme, leaves stripped
3 pounds portabella mushrooms, caps wiped with a damp cloth and thinly sliced
Salt, to taste
2 tablespoons cider vinegar
2 tablespoons Italian parsley, chopped
2 tablespoons olive oil
¼ cup almonds, toasted and sliced

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Nutrition Facts

Calories

236 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

36 g

Sugar

18 g

Fiber

12 g

Protein

12 g

Sodium

1222 mg

Directions

Blanch the green beans in salted boiling water for 3-5 minutes, just until they are tender but still crisp. Drain and run under cold water. Set aside.
Heat olive oil in a wide sauté pan over a medium high-heat. Add the shallots and thyme and cook, stirring occasionally, until they begin to turn golden, about 5-8 minutes.
Add the sliced mushrooms and some salt. Sauté until the mushrooms lose their water and begin to wilt. Add the cider vinegar, and continue to cook for 5 minutes.
Add the cooked green beans to the mushrooms and cook over medium high until the beans are heated through. Taste for seasoning then serve topped with toasted almonds.

Chef Tips

If in a hurry, use frozen whole green beans. Cook them straight from the freezer and they’ll have all the taste and nutrients of fresh.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society