Green Beans & Mushrooms
- Number of Servings: 6
Ingredients
1 tsp Black Pepper (Ground) 227 gram(s) Crimini or brown mushrooms 227 gram(s) Green Line Haricots Verts 454g 3 tsp Canola Harvest canola oil (10 ml=2 tsp)
Bring a large pot of water to a boil. Add green beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
Serving Size: 5
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
Serving Size: 5
Nutritional Info Amount Per Serving
- Calories: 41.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 4.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.3 g
- Protein: 2.0 g
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