Ingredients
Method
Preparation
- Rinse the green beans and trim the ends. Clean the mushrooms and slice them evenly.
Cooking
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Once the butter is bubbling, add the green beans and sauté for 4-5 minutes until they become a vibrant green and start to tender slightly.
- Toss in the sliced mushrooms with the green beans. Add the remaining 2 tablespoons of butter.
- Continue to cook for another 5 minutes until the mushrooms are golden and both veggies are tender.
- Add the minced garlic to the skillet. Stir well to combine and let it cook for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Season your medley with salt and black pepper to taste. Give everything a final toss, then transfer it to a serving dish. Serve warm and enjoy!
Notes
For substitutions, use zucchini or bell peppers if you don't have mushrooms. Ensure substitute ingredients comply with dietary preferences. Watch sautéing closely to avoid mushy beans and avoid burning garlic by adding it at the right time. Store leftovers in an airtight container for up to 3 days; reheat in a pan or microwave.