Green Beans with Tomatoes and Shiitake Mushrooms
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I was in the mood to make a green bean side dish, and I thought they would be nice paired with some meaty shiitake mushrooms and tomatoes. I heated about 2 tablespoons of extra-virgin olive oil in a large nonstick skillet and then added 2 cloves of minced garlic and 2 chopped shallots, stirring until nice and fragrant and slightly softened. Then I added in about a pound of fresh green beans that I trimmed and halved. I sprinkled them with kosher salt and freshly ground pepper and let them cook for a few minutes. Then, I added about 2 cups of coarsely chopped shiitake caps and 8 ounces of halved grape tomatoes. I stirred it around and then covered it for a few minutes, until they started to cook down a bit. Then, I added in 1 tablespoon of white balsamic with oregano flavor, and let it cook for a few more minutes. It turned out awesome! The meatiness of the mushrooms was great with the beans, and the tang from the tomatoes and vinegar was perfect. I’ll definitely make this again!
Big Flavors Rating: 5 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.
2 Comments
Angie's Recipes
A light yet very flavourful stir-fry.
Ashley
It really was! I love finding things like that with so much flavor but still healthy 🙂