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Recipes

  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • Recipes
    Cabbage Salad With Winter Roots and Popped Mustard SeedTurn this salad into a vegetarian main dish by folding 1/4 cup of red quinoa, cooked and cooled, into the finished salad and scattering cubed extra-firm tofu around each plate.
  • A twist on classic soup
    As much as we love a classic chicken noodle soup, we decided to mess with ours a bit. The essence of the dish stayed the same – chicken and noodles swimming in chicken broth.
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Washington Post
Herbed Green Beans and Mushrooms

Spice up green beans many ways

While in season, take advantage of versatility

When fresh green beans are in season, they’re in such abundance that they overflow farm baskets and supermarket crates. Happily, there’s plenty to do with them. You can stir-fry, boil, steam or even roast them.

Even better, they mix and match nicely with lots of other flavors. Herbs, onions, lemon, garlic, mushroom, nuts and bits of ham, among other ingredients, go well with beans.

In this recipe, I pre-boil the green beans so they’re done just right. Thinly sliced mushrooms are sauteed and flavored with garlic, and the beans are mixed in along with fresh herbs.

Herbed Green Beans and Mushrooms

Make ahead: The beans need to cool in water for 10 minutes and then air-dry before being added to the mushrooms.

Salt

1 pound green beans, trimmed

1 1/2 tablespoons olive oil, plus more for garnish

1 pound button, white, brown or cremini mushrooms, stem ends trimmed, thinly sliced

Freshly ground black pepper

2 tablespoons chopped garlic (from about 5 cloves)

2 tablespoons chopped chives

2 tablespoons finely chopped parsley

Fill a 6-quart pot with water, add a pinch of salt and bring the water to a boil over medium-high heat. Have ready a large bowl of ice water. Add the green beans to the boiling water and cook for 6 to 7 minutes, until just tender. Immediately drain the beans and transfer them to the ice water. Let the beans cool for 10 minutes, then drain them, cut them into 1 1/2 -inch pieces and allow them to air-dry.

Heat 1 tablespoon of the oil in a large nonstick saute pan or skillet over medium-high heat. Add the mushrooms, and season with salt and pepper to taste. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are soft and just starting to brown and their liquid has evaporated. Push the mushrooms to the sides and add the remaining 1/2 tablespoon of oil to the middle of the pan. Add the garlic and stir it in the oil for a minute or two, until it becomes fragrant, then toss to combine with the mushrooms. Add the green beans; toss to combine and rewarm the beans.

Remove the pan from the heat and stir in 1 1/2 tablespoons of the chives and 1 1/2 tablespoons of the parsley. Toss to evenly coat the vegetables with the herbs.

Transfer to a serving dish and garnish with the remaining 1/2 tablespoon each of chives and parsley. If desired, drizzle a tablespoon of oil over the vegetables to add shine and flavor. Serve warm or at room temperature. Makes about 5 1/2 cups (6 or 7 servings).

Nutrition per serving (based on 7): 60 calories, 3 grams protein, 8 grams carbohydrates, 3 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 50 milligrams sodium, 3 grams dietary fiber, 2 grams sugar

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