Let’s be fancy and call them their real name haricot verts, shall we? After all, the skinny string beans variety is much better sautéed than normal green beans. If you make this recipe, either type will work, but go with fresh. Canned or frozen will not work as well.
This is a simply prepared side dish that tastes, well, fancy. I served it with Chicken Stuffed with Spinach and Goat Cheese from yesterday’s post. It was a great pairing, but these would go well with almost any protein. I think it would also work to make it, chill it, and serve as a salad. I haven’t experimented with that – just an idea.
Now for the recipe…
Green Beans with Mushrooms and Balsamic
- 2 tsp olive oil
- 1 clove garlic, minced
- 12 oz fresh haricot verts (or green beans)
- 1 container (6-8 oz) baby bella mushrooms, sliced
- 1 tsp unsalted butter
- salt and pepper, to taste
- 1 Tbsp balsamic vinegar
Heat a saute pan. Add the olive oil, then the garlic and let cook for about 30 seconds. Add the green beans and sauté until they have almost all turned bright green. (They go from a dull color to bright). Add the sliced mushrooms and try to put them towards the bottom, near the heat. Stir occasionally. Let the mushrooms cook until the water comes out of them, then gets soaked back up by the green beans. Add the butter, and season with salt and pepper. Right before serving add the balsamic vinegar and toss.