Dinner time is where I make sure I "get my greens in." Every night, you are bound to find at least one form of vegetable on my plate. My go-to side, that I never get sick of is a medley of green beans and mushrooms. It sounds fancy and expensive, but it's cheap and easy as 1, 2, 3. With Summer in full swing, this is the perfect side dish to serve at parties or offer to bring when someone else is hosting. It's quick and easy, and cost efficient! I'm all about saving money so I use frozen french cut green beans (99 cents a bag at the wonderful Wegmans) and buy mushrooms for 1.99 or even cheaper, if they're on sale at Aldi's (A no frills grocery store that typically has lower prices than the average grocery store)
Green Beans & Mushroom Saute
(vary recipe amount based on the number of portions you want)
1/2 bag frozen french cut green beans
5-6 medium sized sliced Baby Crimini Mushrooms OR the white small kind
Salt and Pepper to Taste
1/2 Tbsp. Olive Oil (or oil of your choice)
BEFORE EVEN READING THE RECIPE DECIDE: One pan or two?
Depending on how spirited I'm feeling, I decide if I will use one or two pans.
Two Pans: Cook the mushrooms and green beans separately to ensure the green beans get as crispy as possible then combine the two for a few final minutes to cook together
One Pan: Cook them together in one pan, adding the green beans in after, since the mushrooms will take longer to soften and cook
Both methods work well, just depends on how crispy you like your green beans!
Green Beans & Mushroom Saute
1. Wash and clean the mushrooms, slice
2. Pour oil into a skillet, add mushrooms and start cooking on medium heat
3. Microwave green beans for 2-3 minutes, DO NOT ADD WATER
4. Drain any excess water from green beans
5. Continue to cook mushrooms, continuously stirring until they become darker in color and absorb the oil
6. Pick one or two pan method:
Two Pans - Add the green beans to a skillet with a small amount of oil and cook on medium heat stirring every so often, add a hint of salt and pepper
One Pan - Add green beans to the mushroom pan with salt and pepper to taste, continuing to cook on medium heat, while stirring every so often
7. Continue to cook until:
a)your green beans reached desired crispiness, then combine with mushrooms for a final few minutes to combine the flavors
OR
b)until the green beans are warm enough to eat
Serve up with your main course as a tasty side dish that looks a lot fancier than it actually is!
Green Beans & Mushroom Saute
(vary recipe amount based on the number of portions you want)
1/2 bag frozen french cut green beans
5-6 medium sized sliced Baby Crimini Mushrooms OR the white small kind
Salt and Pepper to Taste
1/2 Tbsp. Olive Oil (or oil of your choice)
BEFORE EVEN READING THE RECIPE DECIDE: One pan or two?
Depending on how spirited I'm feeling, I decide if I will use one or two pans.
Two Pans: Cook the mushrooms and green beans separately to ensure the green beans get as crispy as possible then combine the two for a few final minutes to cook together
One Pan: Cook them together in one pan, adding the green beans in after, since the mushrooms will take longer to soften and cook
Both methods work well, just depends on how crispy you like your green beans!
Green Beans & Mushroom Saute
1. Wash and clean the mushrooms, slice
2. Pour oil into a skillet, add mushrooms and start cooking on medium heat
3. Microwave green beans for 2-3 minutes, DO NOT ADD WATER
4. Drain any excess water from green beans
5. Continue to cook mushrooms, continuously stirring until they become darker in color and absorb the oil
6. Pick one or two pan method:
Two Pans - Add the green beans to a skillet with a small amount of oil and cook on medium heat stirring every so often, add a hint of salt and pepper
One Pan - Add green beans to the mushroom pan with salt and pepper to taste, continuing to cook on medium heat, while stirring every so often
7. Continue to cook until:
a)your green beans reached desired crispiness, then combine with mushrooms for a final few minutes to combine the flavors
OR
b)until the green beans are warm enough to eat
Serve up with your main course as a tasty side dish that looks a lot fancier than it actually is!
These were cooked with the one pan method, note how the green beans are not crispy. This is because my family does not like crispy green beans, but these were too beautiful to not photograph! And they were still delicious, just lacking that crispiness I crave!
