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- 2 pounds green beans, trimmed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup thinly sliced shallots (2 medium)
- 12 ounces fresh shiitake mushrooms, stemmed and halved
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 2 tablespoons fresh thyme leaves
- Coarse sea salt or kosher salt
- Freshly ground black pepper
- 1/2 cup slivered almonds (optional)
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.
- 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.
- Always discard the stems of shiitake mushroomsthey're woody and inedible.
- Prepare as directed in Step 1. Cover and chill for up to 24 hours. Continue as directed.
- Servings Per Recipe 8,
- cal. (kcal) 111,
- Fat, total (g) 7,
- chol. (mg) 8,
- sat. fat (g) 2,
- carb. (g) 12,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 875,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- sodium (mg) 86,
- Potassium (mg) 397,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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