Time: 20 min.
Complexity: easily
Servings: 4

For this side dish, green beans are lightly pan-fried. They should remain crisp and bright green, and the sautéed mushrooms with garlic and rosemary make a wonderful complement to the juicy beans. Top the beans with the mushrooms and serve.

Ingredients:

• 6 tablespoons of refined vegetable oil
• 450 g green beans, trimmed and blanched (scald with boiling water)
• Coarse salt and freshly ground black pepper
• 2 cups chopped champignons and oyster mushrooms
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 teaspoon chopped fresh rosemary
• 1 tsp chili flakes
• A little sherry vinegar
• 1 tbsp. thinly sliced ​​fresh mint

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

green beans, champignon mushrooms, oyster mushrooms, shallots, garlic, rosemary, red pepper flakes, sherry vinegar, mint

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Preparation:

Step 1
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add the green beans, season with salt and pepper, and cook, shaking the pan. When the beans begin to brown, about 5 minutes, remove them from the pan and add the mushrooms and the remaining 3 tablespoons oil. Cook the mushrooms for about 8 minutes, then add the shallots, garlic, rosemary, and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper to taste.
Step 2
• Return the beans to the pan and add the sherry vinegar. Add the mint and cook until fragrant. Season with salt to taste.

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