Italian Green Beans And Mushrooms Recipes

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Drain., Meanwhile, in a large skillet, cook onion in 1 tablespoon oil and butter for 5-6 minutes or until golden brown; set aside. , In the same skillet, cook mushrooms and garlic in remaining oil for 4-6 minutes or until mushrooms are tender. Stir in the salt, oregano, pepper and beans; cook 3-5 minutes longer or until beans are tender., Place in a serving dish. Top with onions, cheese, almonds and basil.

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Steps:

• Cook beans in large pan of boiling water until done.
• Heat olive oil in medium sized skillet over medium heat.
• Add drained beans, mushrooms, onions, garlic, oregano, salt and pepper.
• Heat to desired temperature.

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• Stir green beans, olive oil, garlic, sugar, and salt in a large skillet. Place a cover on the skillet and cook over low heat until green beans are slightly tender, about 15 minutes.
• Pour beef broth over the green bean mixture; continue cooking uncovered about 5 minutes more.
• Increase heat to medium-high. Stir tomatoes and parsley through the green bean mixture; continue cooking until beans are cooked through and tender, about 5 minutes more.

Steps:

• Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
• Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.