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Green Beans and Portobello Mushrooms


The meaty portobellos' rich flavor provide a contrast to the al dente green beans.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Clive Streeter

Source: Everyday Food, November 2003


  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 8 ounces portobello mushrooms, caps cleaned, halved, and thinly sliced
  • 3/4 pound trimmed green beans
  • Coarse salt and ground pepper


  1. Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.

  2. Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

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