Green Beans and Mushroom Saute



  • 2 tablespoons olive oil

  • 1 shallot, minced

  • 8 ounces portobello mushroom caps, cleaned, halved, and thinly sliced

  • ¾ pound green beans, trimmed

  • Coarse salt and freshly ground pepper


  1. In a large nonstick skillet, heat oil over medium heat. Add shallot, and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms, and cook until tender, 8 to 10 minutes.

  2. Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and 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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