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.

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Ingredients

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.

Calories: 75		Fiber: 3 g
Fat: 5 g		Saturated Fat: 1 g
Carbohydrates: 8 g		Protein: 2 g
Sodium: 59 mg		Monounsaturated Fat: 3 g
Exchanges: 1 1/2 vegetables, 1 fat		Cholesterol: 0 g
Carbohydrate Servings: 1/2		Potassium: 272 mg
Nutrition Bonus: Vitamin C (15% daily value)		Added Sugars: 0 g

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