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Green Beans & Shitake Mushrooms

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Green Beans & Cremini Mushrooms

Green Beans & Cremini Mushrooms

Time: 20-25 minutes

Serves: As many as you’d like

Inspiration: Tony Khalife taught me so much about the basic cooking of beautiful foods. He also taught me that sautéing an onion to start off a dish makes the house smell beautiful and rounds out the flavor and texture of many pan-fried vegetable dishes like this one. I love all kinds of mushrooms. I typically do this dish with Shitake mushrooms, per the recipe below, but last night I couldn’t find them and bought Cremini’s instead (photo above).

Ingredients:

  • 1 small white or red onion
  • 1-2 tablespoons olive oil
  • Green beans
  • Shitake mushrooms (can do equal parts beans/mushrooms or vary it by your taste)
  • Salt and pepper

Preparation:

  • Wash mushrooms and green beans and snip off the ends of the beans.
  • Cut the onion in half, and then slice thin.
  • In a skillet or wok, sauté the onion with olive oil until it is caramelized (about 10 minutes).
  • Cook shitakes until they begin to soften.
  • Add green beans, salt and pepper to taste, and cook uncovered for about 10 minutes or until the veggies are at your desired firmness. You can also cover them for the first 5 minutes or so to speed up cooking as they will steam a bit.

Notes: If you use Cremini’s or other fast cooking mushrooms instead, add the green beans before the mushrooms. Cook until they are about 5 minutes away from being finished, and then add the mushrooms for the last five minutes or so.

Wine Suggestions: You’ll probably select a wine that goes best with your main course, but if you are considering wines that are most complimentary to green beans, good pairings are Sancerre or Gruner Veltliner. A light, earthy red such as a Red Burgundy is a fabulous pairing with the mushrooms – you might consider that if you go very heavy on the mushrooms and light on the green beans.

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