GREEN BEANS WITH MUSHROOMS
This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
STRING BEAN AND MUSHROOM SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water to a boil. Add the beans and salt to taste. Cook for about 5 minutes or until just tender. Do not overcook. Drain and cool.
- Wash and dry the mushrooms, then slice them thinly.
- Prepare the sauce by whisking together the mustard, vinegar, cumin, Tabasaco, salt and pepper. Slowly add the oil while whisking vigorously
- In a salad bowl, place the beans, mushrooms, onion and chives. Pour the sauce over the vegetables and toss gently.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN BEAN AND MUSHROOM SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
- Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
- Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
- Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.
GREEN BEAN CASSEROLE SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
- Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
- Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.
GREEN BEANS WITH CREAMY MUSHROOM SAUCE
Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.
Provided by Laura Walsh
Categories Green Bean Side Dishes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
- Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg
CREAMY STRING BEANS AND MUSHROOMS
I thoroughly enjoy young, fresh string beans. They are best when used within 3 to 7 days after picking, but best when freshly picked. I also love mushrooms and combined them with the string beans to make a tasty meal combination. Many years ago, we grew different varieties of beans and my mother cooked them in different ways.
Provided by William Uncle Bill
Categories Vegetable
Time 37m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the string beans in cold water, then snip off both ends and discard.
- To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
- Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
- When done, drain well and set aside.
- In the same frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
- Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
- Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
- Serve immediately with your dinner meal.
- Small nugget potatoes boiled with some mint leaves are an excellent side dish.
- Use beans that are 4 to 5 inches long.
Nutrition Facts : Calories 436.1, Fat 45.3, SaturatedFat 28.3, Cholesterol 142.6, Sodium 1061.9, Carbohydrate 7.2, Fiber 1.1, Sugar 3.5, Protein 3.5
WARM GREEN BEAN AND MUSHROOM SALAD
Steps:
- Wash, trim and steam green beans over hot water, 5 to 7 minutes.
- Wash, trim and slice mushrooms.
- Whisk oil, stock and vinegar in serving bowl; add mushrooms.
- When green beans are cooked, drain stir into bowl and season with salt and pepper.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 183 milligrams, Sugar 9 grams
GREEN BEAN AND MUSHROOM SALAD
Make and share this Green Bean and Mushroom Salad recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil and add the beans and salt and cook 5 minutes. Do not overcook. Drain and cool.
- Wash and dry the mushrooms and slice them thinly.
- Prepare the sauce by whisking together the mustard, vinegar, cumin, Tobasco, salt and pepper. Slowly add the oil while whisking vigorously.
- In a salad bowl add the beans, mushrooms, onion and parlsey. Pour the sauce over the vegetables and toss well but gently.
- Serve.
Nutrition Facts : Calories 175.6, Fat 14, SaturatedFat 1.9, Sodium 61.1, Carbohydrate 11.6, Fiber 4.8, Sugar 3.1, Protein 4.2
GREEN BEANS & MUSHROOMS WITH TANGY SOY DRESSING
A dress-ahead tangy salad that retains its good looks
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 20m
Number Of Ingredients 9
Steps:
- Boil the beans in salted water for 5-7 mins, then drain and submerge in a bowl of iced water. Pat dry with a tea towel and tip into a bowl with the mushrooms and chives.
- Put the rest of the ingredients into a small jar and shake well. Pour over the beans and toss gently. Pack in a covered container and refrigerate.
Nutrition Facts : Calories 112 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.26 milligram of sodium
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