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25 Ratings
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  • 25 Ratings

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

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

total:
40 mins
Servings:
8
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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 mushrooms--they'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

111 calories; fat 7g; cholesterol 8mg; saturated fat 2g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 3g; vitamin a 874.6IU; vitamin c 17.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 48.4mcg; sodium 86mg; potassium 397mg; calcium 50.5mg; iron 1.6mg.
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