Prep 20 mins
Cook 10 mins
Comes from Simple & Delicious magazine.
- 1 tablespoon canola oil
- 1 tablespoon lemon juice
- 1 tablespoon cider vinegar
- 2 teaspoons dried basil
- 3⁄4 teaspoon brown sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 lb fresh green beans, trimmed or 1 (14 1/2 ounce) can green beans, drained
- 1 cup sliced fresh mushrooms
- 2 tablespoons butter or 2 tablespoons margarine
- In a small bowl, combine the first seven ingredients; set aside.
- In a large skillet, saute green beans and mushrooms in butter until almost tender.
- Add lemon juice mixture; bring to a boil.
- Reduce heat; cover and simmer for 5 minutes or until vegetables are tender.
Yum! I'm out of mushrooms, so I used an onion instead. My brother didn't like it, but he's never liked green beans. :P Thanks for the recipe!
Hi there, wonderful dish! We made this with a steak sandwich and they were totally awesome! We made our beans w/out basil(personal preference)however, they were great without it. I did add a sliced onion to the mix of mushrooms and green beans and didn't have to add any butter. We enjoyed these very much - thanks, Diane :=)
A nice change from regular green beans, which I had gotten so sick of I'd stopped making. Definitely an interesting flavor!