Sautéed Green Beans with Wild Mushrooms

Sautéed Green Beans with Wild Mushrooms
Photo by Susie Cushner

Ingredients

  • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 2 pounds green beans, stemmed
  • 2 tablespoons unsalted butter, softened
  • 1 small red onion, thinly sliced
  • 1 pound shiitake, cremini, or other wild mushrooms, thinly sliced
  • + 9 more ingredients
    • 3 tablespoons olive oil
    • 1 small red onion, thinly sliced
    • 2 garlic cloves, minced
    • 1 pound shiitake, cremini, or other wild mushrooms, thinly sliced
    • 2 pounds green beans, stemmed
    • 3 tablespoons olive oil
    • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
    • 2 tablespoons unsalted butter, softened
    • ¼ cup dry white wine

Prepare a large bowl of ice water. Set aside. Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until crisp-tender. Drain the green beans, then submerge them in the ice water for 2 to 3 minutes. In a large nonstick skillet, heat the olive oil over mediu...

View full recipe at My Recipes

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