The shiitake mushrooms add a nice heartiness to this green bean dish. The shallots give a sweet onion flavor without overpowering the taste buds. This is a favorite of mine because my Mom used to make it all the time and I could never get it just like hers, until now!
6 Tbsps. butter
8 ozs shiitake mushrooms (fresh, stemmed caps sliced)
2 shallots (chopped)
2 garlic cloves (minced)
2 lbs green beans (slender, trimmed)
2/3 cup low salt chicken broth (canned)
- Melt 3 Tbsps. butter in a large, non-stick skillet over med-high heat.
- Add shiitake mushrooms and sauté until tender, about 5 minutes.
- Transfer mushrooms to medium bowl and set aside.
- Melt remaining 3 Tbsps. butter in same skillet.
- Add shallots and garlic to skillet and sauté until tender, about 2 minutes.
- Add green beans and toss to coat with butter.
- Pour broth over green bean mixture.
- Cover and simmer until liquid evaporates and green beans are crisp-tender, about ten minutes.
- Stir in mushrooms and season to taste with salt and pepper.
- Transfer to plate and serve.
Food Mingle Blog Alternatives and Substitutions:
- Although you may be tempted to use frozen green beans, the fresh green beans really make this dish extra special.
- Try sprinkling some of your favorite grated cheese on top.
Yield: 8 servings
Adapted From: Yummly.com