Green Beans with Garlicky Shiitakes
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When in doubt, make a side dish full of veggies and garlic! This was really easy to put together and very flavorful. I really liked the salty, creamy addition of fresh Parmesan at the end, and the meatiness of the shiitakes worked great with the beans. My only note is that there was a lot of liquid, which I tried to simmer down a bit. I’d probably use less vegetable stock next time – maybe only 1/4 cup.
Green Beans with Garlicky Shiitakes
Veggie by Season (adapted from Brown Dog Cafe)
Serves 4 as a side
1 lb. green beans or haricot verts, trimmed
1 tbsp. butter
4 large garlic cloves, smashed and chopped
6-8 oz. shiitake mushrooms
Kosher salt and black pepper
1 c. vegetable stock
Parmesan cheese, for garnish
Bring a large pot of water to a boil, salt and drop in green beans.
Cook to al dente, then drain and rinse in cold water to preserve color and crisp.
In a large saute’ pan over medium heat, melt butter and add garlic and mushrooms.
Saute’ for 5-7 minutes, until mushrooms begin to brown and garlic is soft – do not let garlic burn!
Add green beans and stock, cover and bring to a simmer, remove from heat.
Pour green beans into a serving dish, top with grated parmesan cheese.
Big Flavors Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
