Sautéed Green beans and Mushrooms

SAUTEED GREEN BEANS AND MUSHROOMS

I like to make my life easier and buy the french green beans from the grocery store that are already cut and washed. If you are buying the green beans whole, make sure to cut off the pointy ends to make it easier to eat. Clean the mushrooms with a warm wet paper towel so they don’t absorb more water. Blanche the green beans before cooking them in this dish so they keep their vibrant green color.

Ingredients:

12 oz crimini or baby bella mushrooms, sliced or chopped

16 oz bag of cleaned and trimmed green beans or 1lb cleaned and blanched

1 tablespoon garlic, minced

2 tablespoon ghee

Directions:

1. Blanche the green beans so they retain their vibrant green color and snappy crunch.

2. Bring a pot of water to a boil and salt the water generously like you would for pasta. It should taste like the sea. Meanwhile prepare an ice bath in a large boil for the green beans. When the water comes to a roaring boil, reduce heat to medium and drop the green beans in the water for about 3-5 minutes.  When they are bright green, immediately drain and transfer to the ice bath. Then drain and set aside. Congratulations, you have blanched veggies! Use this technique for crunchy green veggies so they stay crunchy, sweet, and don’t lose their vibrant color.

3. Heat a skillet or sautee pan to medium high. Melt the 2 tablespoons of ghee and add the mushrooms to the pan. When the mushrooms have shrunk and released most of their water, they will start to brown. Add salt, pepper, garlic and the green beans.

4. Sautee everything together for another 3-5 minutes then turn off the heat, and serve warm. Garnish with a pinch of chili flake for a kick.