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This was very easy and quite tasty. I used the refrigerated minced garlic, browning it in the oil as directed. I did add 1 minute to the wine and bean saute time and then I cooked an additional 2 minutes after the cover was removed to reach the doneness that we like and to absorb the excess liquid. I added about 1/2 of a chopped red bell pepper when I removed the lid, just because I needed to use it up. It was a nice addition for flavor as well as presentation. I paired nicely with grilled pesto salmon and red potatoes topped with a butter and green onion sauce.

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jaybee chef January 12, 2012

Thank you Emily. This was very good. I sauteed the beans after the mushrooms and garlic, and added the liquid last. Other than that, I followed the recipe. We both thought it deserved 5 stars, and a friend who came by thought so too. It was fast and easy to fix. Made for Fall PAC 2008.

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Sweetiebarbara October 15, 2008
Sautéed Green Beans With Mushrooms