Green Beans with Mushrooms from Marge Poore
Ejotes con HongosGreen beans are often put into soups and stews in traditional Mexican cooking, but here is one of the newer ways to present fresh green beans as a side dish.
Ingredients
Makes 4 servings
- 1 pound small fresh green beans ends trimmed
- 1 tablespoon olive oil
- ½ medium white onion thinly sliced
- ½ pound fresh white mushrooms thinly sliced
- 1 small garlic clove finely chopped
- ½ teaspoon salt or to taste
- 2 plum tomatoes cored and finely diced
Instructions
- In a medium saucepan of boiling water cook the beans, uncovered, until crisp-tender, about 6 minutes.
- Drain and rinse with cold running water to stop the cooking.
- Reserve.
- In a large nonstick skillet, heat the olive oil over medium heat and cook the onion, mushrooms, and garlic, stirring frequently, until the mushrooms start to brown, 6 to 8 minutes.
- Add the reserved green beans and salt.
- Cook, stirring, until completely heated through, 3 to 4 minutes.
- Transfer to a serving bowl.
- Scatter the diced tomatoes on top.
Notes / Tips / Wine Advice:
Serve hot.