Green & Yellow Beans with Wild Mushrooms

Simply prepared green and yellow beans with wild mushrooms are easy holiday fare.

Peggy Knickerbocker

Used by permission. (c) Eating Well, Inc.

Green & Yellow Beans with Wild Mushrooms

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    1 pound green beans, trimmed 8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
    1 pound yellow wax beans, trimmed 1/2 teaspoon kosher salt, divided
    3 tablespoons extra-virgin olive oil Freshly ground pepper, to taste
    2 cloves garlic, minced


    Prep: 35 min Total: 45 min
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    • 1

      Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.

    • 2

      Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.

    • 3

      Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.


    Substitution Note: If you can’t find wild mushrooms, use button or cremini mushrooms.

    nutritional information

    3 g
    5 g
    Saturated Fat:
    1 g
    8 g
    2 g
    59 mg
    Monounsaturated Fat:
    3 g
    1 1/2 vegetables, 1 fat
    0 g
    Carbohydrate Servings:
    272 mg
    Nutrition Bonus:
    Vitamin C (15% daily value)
    Added Sugars:
    0 g
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