Ingredients
-
1
-
4
-
1
-
1
-
1
-
2 - 3
-
1
-
-
-
-
-
-
-
-
Directions
Lemony Green Beans With Shiitake Mushrooms, Adapted from a Bon Appetit recipe – the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can’t find fresh. Thank you to LifeIsGood for putting this in her best of 2015 collection!, Fresh green beans weren’t available, so used frozen. The lemon added a nice bright note. Made for Autumn Fever.
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Steps
|
1
Done
|
Melt Tub Margarine in a Nonstick Skillet Over Medium High Heat. Add Mushrooms and Saut For About 5 Minutes. Remove and Reserve, Covered. |
|
2
Done
|
Add Shallots and Garlic to the Pan and Saut Until They Soften, About 2 Minutes. |
|
3
Done
|
Add Green Beans and Toss to Coat. Add Lemon Juice and Wine, Cover, and Simmer on Low Until Most of the Liquid Evaporates, About 10 Minutes. Be Careful not to Overcook Them, the Beans Should Be Crisp-Tender. |
|
4
Done
|
Add Mushrooms Back in and Warm For About 1 Minute. Season to Taste With Salt and Pepper, and Serve. |
