Lemony Green Beans With Shiitake Mushrooms

"Adapted from a Bon Appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!"
 
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Lemony Green Beans With Shiitake Mushrooms created by Rita1652
Ready In:
35mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Melt tub margarine in a nonstick skillet over medium high heat. Add mushrooms and sauté for about 5 minutes. Remove and reserve, covered.
  • Add shallots and garlic to the pan and sauté until they soften, about 2 minutes.
  • Add green beans and toss to coat. Add lemon juice and wine, cover, and simmer on low until most of the liquid evaporates, about 10 minutes. Be careful not to overcook them, the beans should be crisp-tender.
  • Add mushrooms back in and warm for about 1 minute. Season to taste with salt and pepper, and serve.

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  1. Linky
    Lemony Green Beans With Shiitake Mushrooms Created by Linky
  2. Linky
    Fresh green beans weren't available, so I used frozen. The lemon added a nice bright note. Made for Autumn Fever.
     
  3. Laura E.
    I used the same cast-iron pan after "grilling" pork chops in two teaspoons of bacon fat. Onion powder in place of shallot 2 tablespoons of real butter in place of margarine 1 cup of small, orange cherry tomatoes sliced in half 1/4 cup of fresh, chopped Parmesan added at the end and just melted.
     
  4. Laura E.
    Since I was serving this dish with boneless pork chops (we buy a full loin and cut it into meal-sized portions), I decided to "grill" the pork chops in two teaspoons of bacon fat in a cast iron pan on the stove-top. Once the chops were nicely browned and set aside to rest, I sauteed the mushrooms, added garlic after mushrooms had cooked down a bit. I didn't have a shallot (or any onions) on hand so I used onion powder instead. Then I removed the mushroom mixture and began to saute the green beans with 2 tablespoons of real butter and the recommended amount of lemon juice and white wine. After they began to soften I added in a cup of small, orange cherry tomatoes sliced in half and added back the mushroom mixture. Once the green beans were cooked and the tomatoes had broken down, I finished the dish with 1/4 cup of fresh, chopped Parmesan and allowed it to melt a little before serving. This dish turned out amazingly delicious!
     
  5. Annacia
    What a lovely side. Everything comes together in harmony. I've gone back to using real butter as I use so little fat these days. Simply love the lemon and mushies with the beans. I used a mix of green and yellow string beans and the dish was so pretty as well as delicious. :D
     

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