Green Bean & Mushroom Sauté | Cook for Your Life
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Green Bean & Mushroom Sauté
5 out of 5 stars (based on 5 reviews)
15 min prep
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 ...
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
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.