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 in the green bean casserole on the table. And let’s not talk about marshmallow as a topping for yams.
This simple Green Bean & Mushroom Sauté lets good ingredients speak for themselves. It freshens up the premise of green beans and mushrooms without resorting to the usual can of soup. It’s quicker to make and more delicious too.
- 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.
- 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.
- 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.
- 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.
- 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
Ann's Tips and Tricks
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.