|
Bring 2 quarts of water to a rolling boil. Wash the beans and cut off the stem ends and any blemishes. Cook the
beans in the boiling water for 2 minutes, drain and rinse to stop the cooking, set aside. This can be done an hour
ahead if desired. Wipe the mushrooms off and slice, cutting off and discarding the bottom of the stem if it looks
dry. Melt the butter over medium heat in a large sauté pan. Add the mushrooms, sprinkle with GARLIC, PEPPER
and salt. Cook for about 10 minutes, until the mushrooms are golden and smell great. Stir frequently. If they are
getting brown, turn the heat down a bit, if they seem to be steaming and not getting brown at all, turn it up a
bit. Five minutes before serving, add the beans to the sauté pan, tossing well to coat with the buttery
mushroom mix. Cook until the beans are heated through, about 5 minutes. Taste and add extra salt and pepper as
desired.
Prep. time: 8 minutes
Cooking time: 15 minutes
Serves: 2-3
|
