Green Beans With Portobello Mushrooms And Prosciutto Recipes

GREEN BEANS AND PORTOBELLO MUSHROOM SAUTE

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

PROSCIUTTO GREEN BEAN BUNDLES WITH CRISPY MUSHROOMS

Steps:

• Preheat oven to 450°F. Bring 4 quarts water to a boil in a large Dutch oven over medium-high. Add green beans, and cook until crisp-tender, about 4 to 5 minutes. Drain beans, and plunge into a large bowl filled with ice water to stop the cooking process. Drain beans, and dry thoroughly with paper towels.
• Line a rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Toss together mushrooms, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a bowl; arrange evenly on prepared baking sheet. Roast at 450°F until mushrooms are deep brown and crisped, 12 to 15 minutes, stirring halfway through. Transfer mushrooms to a bowl; set baking sheet aside.
• Whisk together lemon juice, remaining 1/4 cup oil, remaining 5/8 teaspoon salt, and remaining 3/8 teaspoon pepper in a large bowl until blended. Add beans; toss to coat. Gather beans into 10 bundles of about 20 beans each. Place 1 bundle at the end of 1 prosciutto piece; roll up lengthwise. Repeat with remaining 9 bundles and remaining 9 prosciutto pieces.
• Arrange assembled bundles, seam side down, on reserved baking sheet. Bake at 450°F until beans are warmed and prosciutto begins to brown, 5 to 7 minutes. Transfer green bean bundles to a platter; sprinkle with roasted mushrooms.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

PROSCIUTTO/GARLIC GREEN BEANS

Steps:

• Saute the prosciutto in wok or fry pan until just beginning to get crisp, remove& set aside.
• Add garlic rosemary and 2 tbsp water to the pan and stir fry for 30 seconds.
• Add beans and 1/3 cup water, season with salt& Pepper, cover and cook apprx 4 minutes or until the beans are heated through but still crisp.
• Arrange beans on a heated platter and sprinkle the proscuitto on top garnish with a sprig of fresh rosemary- Serve.

PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO

Steps:

• Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.

GREEN BEANS AND PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

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.

PORTOBELLO & GREEN BEAN SAUTE

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp tender., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic and bouillon; cook 1 minute longer. Drain green beans; add to skillet and toss to coat. Remove from the heat. Stir in the tomatoes, marjoram and pepper. Sprinkle with parsley.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

LIGHTER GREEN BEAN AND PORTOBELLO MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
• Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
• Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
• Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

SHERRIED GREEN BEANS WITH PORTOBELLO MUSHROOMS

Steps:

• Simmer green beans in a skillet in salted boiling water, 5 minutes.
• Drain and set aside.
• Return skillet to medium heat.
• Add oil and 1 tablespoon of butter to pan.
• Add onions and sauté 2-3 minutes.
• Add garlic and mushrooms, season with salt and pepper.
• Sauté for 3-5 minutes.
• Return green beans to pan.
• Heat through while adding sherry and Worcestershire sauce.
• Reduce sherry for 3-4 minutes then add final tablespoon of butter.
• Transfer vegetables to a serving plate.

GREEN BEANS WITH PORTOBELLO MUSHROOMS AND PROSCIUTTO

Steps:

• In a small bowl, soak the porcini in one cup boiling water until softened, about 20 to 30 minutes. Lift the mushrooms out of the water and coarsely chop. Strain the soaking liquid through a paper-towel-lined sieve over a bowl. Set aside.
• In a large frying pan, heat the butter over medium heat. Add the portobello strips and cook, stirring occasionally, until the mushrooms give off their liquid, and cook until the mushrooms are tender and the liquid has reduced to about 2 tablespoons, about 5 more minutes. Add the prosciutto and stir for 1 minute.
• Meanwhile, in a largesaucepan of lightly salted boiling water, cook the green beans over high heat untill crips tender, about 4 minutes. Drain and refresh. (The mushrooms and bans can be prepared up to 2 hours ahead, and kept at room tmperature).