Sautéed Green Beans with Wild Mushrooms
The earthy mushrooms and sweet onion add complex flavor and textures to basic green beans.
Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 2 lbs. green beans, stemmed
- 3 Tbsp. olive oil
- 1 lb. wild mushrooms, cleaned and sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup rice wine
- 1 tsp. chopped fresh thyme leaves
- 2 Tbsp. unsalted butter, softened
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- ¼ cup chopped fresh parsley
- Prepare a large bowl of ice water; set aside. Bring a large pot of salted water to a rolling boil. Add the green beans and cook for 4 to 5 minutes, until crisp-tender. Drain the green beans, then submerge them in the ice water for 2 to 3 minutes. Drain well.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic; cook, stirring occasionally, until the mushrooms are nicely browned, about 10 to 11 minutes. Add the rice wine, and cook for 1 minute.
- Add the green beans and thyme, and cook until heated through. Remove from the heat, add the butter, and toss to combine. Season to taste with salt and pepper. Serve warm.