Green Bean & Mushroom Sauté- anti-cancer recipes- cook for your life

Green Bean & Mushroom Sauté

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
When I ate my first Thanksgiving dinner in the US, after living in Paris for so long, some of the dishes seemed really alien to me. I love green beans, but barely recognized them...

Ingredients

  • 3 pounds fresh green beans, topped and tailed, cut lengthwise in half
  • 4 large shallots, thinly sliced
  • 4 sprigs fresh thyme, leaves stripped
  • 3 pounds portabella mushrooms, caps wiped with a damp cloth and thinly sliced
  • Salt, to taste
  • 2 tablespoons cider vinegar
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons olive oil
  • ¼ cup toasted sliced almonds

Nutrition Facts

Calories

236 cals

Fat

9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

36 g

Sugar

18 g

Fiber

12 g

Protein

12 g

Sodium

1222 mg

Directions

  1. Blanch the green beans in salted boiling water for 3-5 minutes, just until they are tender but still crisp. Drain and run under cold water. Set aside.
  2. Heat olive oil in a wide sauté pan over a medium high-heat. Add the shallots and thyme and cook, stirring occasionally, until they begin to turn golden, about 5-8 minutes.
  3. Add the sliced mushrooms and some salt. Sauté until the mushrooms lose their water and begin to wilt. Add the cider vinegar, and continue to cook for 5 minutes.
  4. Add the cooked green beans to the mushrooms and cook over medium high until the beans are heated through. Taste for seasoning then serve topped with toasted almonds.

Chef Tips

If you’re pressed for time, use frozen whole green beans. Cook them straight from the freezer and they’ll have all the taste and nutrients of fresh.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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