Sautéed Green Beans With Mushrooms

READY IN: 20mins
Recipe by EmilyStrikesAgain

Side dish from Isa Moskowitz's "Vegan With a Vengeance."

Top Review by jaybee chef

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.

Ingredients Nutrition

Directions

  1. In a large nonstick pan over medium heat sauté the garlic in the olive oil for about 2 minutes, stirring frequently. Add mushrooms, oregano, salt, salt and pepper, and sauté until the mushrooms begin to release moisture, about 2 minutes.
  2. Add the vegetable broth and turn the heat up a bit, bringing to a low boil. Simmer for about a minute.
  3. Add the white wine and green beans; cover and simmer for about 2 minutes. Uncover and cook for about 3 more minutes or until desired tenderness is reached.

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