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Green Beans with Shallots, Thyme, and Shiitake Mushrooms

Always discard the stems of shiitake mushrooms. They're very woody and inedible.

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  • Makes: 8 servings
  • Yields: 9 cups
  • Start to Finish: 40 mins

Green Beans with Shallots, Thyme, and Shiitake Mushrooms

Ingredients

Directions

  1. Bring a large pot of salted water to boiling. Add green beans. Return to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until crisp-tender. Drain green beans in a colander. Run cold water over beans until chilled to stop the cooking and keep the beans bright green.
  2. In an extra-large skillet heat oil and butter over medium heat. Add shallots; cook just until tender, stirring frequently. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring frequently.
  3. Add green beans. Cook for 5 to 8 minutes or until heated through, tossing occasionally. Add lemon peel, lemon juice, and thyme; toss to coat. Season to taste with salt and pepper. If desired, garnish with almonds.

From the Test Kitchen

Variations:

Short on shiitakes? Sub in sliced fresh cremini or button mushrooms (or use a mix). Out of shallots? Use 2 to 3 garlic cloves, minced. Not a fan of thyme? Try an equal amount of fresh sage instead.

Tip:

Always discard the stems of shiitake mushroomsthey're woody and inedible.

To Make Ahead:

Prepare as directed in Step 1. Cover and chill for up to 24 hours. Continue as directed.

Nutrition Facts (Green Beans with Shallots, Thyme, and Shiitake Mushrooms)

    Per serving:
  • 111 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 8 mg chol.,
  • 86 mg sodium,
  • 12 g carb.,
  • 4 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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