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