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    You are in: Home / Recipes / Sautéed Green Beans With Mushrooms Recipe
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    Sautéed Green Beans With Mushrooms

    Average Rating:

    3 Total Reviews

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    • on January 12, 2012

      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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    • on August 01, 2010

    • on October 15, 2008

      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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    Nutritional Facts for Sautéed Green Beans With Mushrooms

    Serving Size: 1 (137 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 84.1
     
    Calories from Fat 32
    38%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 2333.1 mg
    97%
    Total Carbohydrate 7.3 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.9 g
    11%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    vegetable broth

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