Green Beans With Panfried Shiitake Mushrooms Recipes

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STIR-FRIED SZECHUAN GREEN BEANS & SHIITAKE MUSHROOMS



Stir-Fried Szechuan Green Beans & Shiitake Mushrooms image

You'll be amazed at how authentic these Szechuan green beans taste -- plus, they're so easy to make.

Provided by By Jennifer Segal, inspired by More Best Recipes (from the editors of Cook's Illustrated)

Categories     Vegetables & Sides

Yield 4 as a side dish

Number Of Ingredients 13

3 tablespoons soy sauce
3 tablespoons water
1½ tablespoons dry sherry
½ teaspoon Asian/toasted sesame oil
1¼ teaspoons sugar
½ teaspoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
Vegetable oil
1 pound green beans, ends trimmed
7 ounces shiitake mushrooms, stems removed and sliced
3 cloves garlic
1 tablespoon grated fresh ginger

Steps:

  • In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside.
  • Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering. Add the beans and cook, stirring frequently, until tender, puckered and browned, about 7-10 minutes (cooking time will depend on the size of the beans). Transfer beans to large plate.
  • Add 1 teaspoon oil to pan. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 10 seconds. Transfer to serving dish and serve immediately.
  • Note: This recipe works best with thinner green beans (but not the super thin French haricots verts). If your beans seem really long, thick or a bit tough, cut them in half so they cook evenly (there may be just a few in the bunch that you need to cut). Also, be sure beans are dry, otherwise oil will splatter.

Nutrition Facts :

GREEN BEANS WITH PANFRIED SHIITAKE MUSHROOMS



Green Beans with Panfried Shiitake Mushrooms image

The mushrooms give this dish an unctuousness that's hard to resist.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 5

Coarse salt
1 1/2 pounds green beans, stem ends trimmed
1/2 cup plus 1 tablespoon olive oil, plus more as needed
3/4 pound shiitake mushrooms, stemmed, wiped clean, and thinly sliced
Freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil; add salt. Prepare an ice bath; set aside. Working in two batches, cook the green beans in boiling water until crisp-tender, 3 to 5 minutes. Using a slotted spoon, plunge beans into ice bath to stop the cooking. Drain, and pat dry; set aside.
  • Heat 1/2 cup oil in a large skillet over high heat until hot but not smoking. Working in batches so as not to crowd skillet, add mushrooms, and season with salt and pepper. Cook, stirring frequently, until golden and crisp, 2 to 3 minutes. Using a slotted spoon, transfer mushrooms to paper towels to drain. Add more oil as needed for subsequent batches.
  • Reduce heat to medium. Add beans and remaining 1 tablespoon oil; season with salt and pepper. Cook, tossing, until the beans are heated through, about 3 minutes. Transfer to a large serving dish. Add mushrooms; toss to combine. Serve warm or at room temperature.

GREEN BEANS WITH SHIITAKE MUSHROOMS



Green Beans with Shiitake Mushrooms image

Categories     Mushroom     Sauté     Green Bean     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

6 tablespoons (3/4 stick) butter
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 pounds slender green beans, trimmed
2/3 cup canned low-salt chicken broth

Steps:

  • Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and sauté until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes. Add green beans and toss to coat with butter. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.

GREEN BEANS WITH SHALLOTS, THYME, & SHIITAKE MUSHROOMS RECIPE - (4.5/5)



Green Beans with Shallots, Thyme, & Shiitake Mushrooms Recipe - (4.5/5) image

Provided by á-10360

Number Of Ingredients 11

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

Steps:

  • 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. 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.

GREEN BEANS WITH SHIITAKE MUSHROOMS



Green Beans With Shiitake Mushrooms image

Make and share this Green Beans With Shiitake Mushrooms recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons butter, 3/4 stick
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
2 shallots, chopped
2 garlic cloves, minced
2 lbs green beans, slender, trimmed
2/3 cup low sodium chicken broth
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Melt 3 tablespoons butter in large nonstick skillet over medium-high heat.
  • Add shiitake mushrooms and sauté until tender, about 5 minutes.
  • Transfer mushrooms to medium bowl.
  • Melt remaining 3 tablespoons butter in same skillet.
  • Add shallots and garlic and sauté until tender, about 2 minutes.
  • Add green beans and toss to coat with butter.
  • Pour broth over green bean mixture.
  • Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes.
  • Stir in shiitake mushrooms.
  • Season to taste with salt and pepper.
  • Transfer to platter and serve.

Nutrition Facts : Calories 135.4, Fat 9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 76, Carbohydrate 13.5, Fiber 4.5, Sugar 2.8, Protein 3.2

GREEN BEANS WITH WILD MUSHROOMS



Green Beans with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 ounces fresh shiitake or oyster mushrooms
1 pound green beans
2 teaspoons cornstarch
1 tablespoon vegetable oil
2 teaspoons minced garlic
1/2 teaspoon salt
1 tablespoon oyster sauce
1/2 cup chicken broth

Steps:

  • Rinse the mushrooms in cold water and drain. Remove and discard the stems. Cut the caps into 1-inch strips. Rinse the green beans in cold water and drain. Snap off the ends. In a small bowl, mix the cornstarch and 2 teaspoons cold water.
  • Heat a wok over high heat. Add the vegetable oil and rotate the wok to coat the sides. Add the garlic, green beans, and salt and stir-fry for 1 minute. Add the mushrooms and continue to stir-fry until mixed. Stir in the oyster sauce. Stir in the chicken broth and heat to boiling. Stir in the cornstarch mixture; cook and stir until thickened, about 30 seconds. Turn off the heat and remove the green beans with tongs. Arrange the green beans across a platter and top with the mushrooms.

LEMONY GREEN BEANS WITH SHIITAKE MUSHROOMS



Lemony Green Beans With Shiitake Mushrooms image

Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!

Provided by Maito

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 tablespoon Smart Balance butter spread or 1 tablespoon other regular tub margarine
4 ounces fresh shiitake mushrooms, stems removed, caps sliced
1 shallot, chopped
1 garlic clove, minced
1 lb fresh green beans, trimmed
2 -3 tablespoons lemon juice
1 tablespoon white wine
salt and pepper

Steps:

  • Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
  • Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
  • Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
  • Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.

Nutrition Facts : Calories 53.9, Fat 1.7, SaturatedFat 0.4, Sodium 21, Carbohydrate 9.1, Fiber 2.5, Sugar 3.4, Protein 1.8

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Top Asked Questions

How to cook green beans with shiitake mushrooms?
Transfer the green beans to a plate, then add the shiitake mushrooms to the pan. Cook for a few minutes until slightly browned. Add the minced ginger and garlic and stir until just fragrant. Finally, add the beans back to the pan with the sauce. Toss to coat while the sauce thickens. That’s all there is to it.
How do you cook shiitake mushrooms and garlic?
Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes until slightly browned. Reduce heat to medium, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Return the beans to the pan and add the sauce.
How do you make authentic Szechuan green beans?
You’ll be amazed at how authentic these Szechuan green beans taste — plus, they’re so easy to make. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and mustard together. Set aside. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until very hot and shimmering.
What goes well with broccoli and shiitake mushroom stir fry?
This broccoli and shiitake mushroom stir-fry has you covered. What ties this healthy meal together is that oh-so good ponzu sauce. And if you’re looking for something a little hearty, toss the stir-fried veggies with soba noodles. You could also add whatever kind of protein you like.

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