French Baby Beans Baby Brown Pearl Mushrooms Topped With Almond Recipes

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

GREEN BEANS WITH TOASTED ALMONDS

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

FRENCH BABY BEANS, BABY BROWN PEARL MUSHROOMS TOPPED WITH ALMOND

Steps:

• In a large pan heat oil add onions, mushrooms, beans, garlic, red pepper stirring till onions are translucent.
• Add sugar,salt and pepper and 1/8 cup water cover and let simmer till water is gone.
• Plate and top with almonds.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

MUSHROOM-BEAN BOURGUIGNON

Steps:

• In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.

FRENCH GREEN BEANS SAUTéED WITH MUSHROOMS AND ALMONDS

Steps:

• Heat oil over medium heat.
• Sauté garlic until soft, being careful not to let it burn.
• Add sliced mushrooms and sauté until they look fairly cooked and shiny (about 5 minutes).
• Add almonds and sauté for a couple more minutes.
• Finally, add frozen green beans and splash of soy sauce.
• Stir frequently until beans are just cooked and, of course, no longer frozen.
• If not on the south beach diet or watching sugar intake, you could add oyster sauce or other Asian condiment to the mixture.

BABY PEAS AND MUSHROOMS WITH MINT

Steps:

• Rinse mushrooms in a bowl of cold water, drain and spread on a towel until dry. If they are larger than bite size, halve or quarter them. In a braising pan or large, heavy skillet over medium heat, warm olive oil. Add shallot and sauté until just softened, then add mushrooms and cook until slightly golden, shaking pan, about 5 to 7 minutes.
• Add pearl onions and cook for a minute, then deglaze pan with white wine. Add 2 cups water (one cup if using frozen onions) and the thyme, and bring to a boil. Reduce heat, cover pan and simmer gently over low heat until onions are soft, 10 to 20 minutes if using fresh, 5 to 10 minutes if using frozen. Check occasionally and add a little water if needed. Season with kosher salt and pepper.
• When sauce has almost completely reduced, add mint, dill and scallions and stir for 30 seconds. Add peas and stir for 30 seconds to 1 minute, until peas are bright green and warmed through. Drizzle liberally with olive oil. Season with salt and pepper to taste, and squeeze lemon juice over top. Toss again and serve.

FRENCH ONION & MUSHROOM GREEN BEANS

Steps:

• Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet.
• Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.