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Big Flavors from a Tiny Kitchen

Green Beans with Garlicky Shiitakes

When in doubt, make a side dish full of veggies and garlic! This was really easy to put together and very flavorful. I really liked the salty, creamy addition of fresh Parmesan at the end, and the meatiness of the shiitakes worked great with the beans. My only note is that there was a lot of liquid, which I tried to simmer down a bit. I’d probably use less vegetable stock next time – maybe only 1/4 cup.

Green Beans with Garlicky Shiitakes

Green Beans with Garlicky Shiitakes
Veggie by Season (adapted from Brown Dog Cafe)

Serves 4 as a side

1 lb. green beans or haricot verts, trimmed
1 tbsp. butter
4 large garlic cloves, smashed and chopped
6-8 oz. shiitake mushrooms
Kosher salt and black pepper
1 c. vegetable stock
Parmesan cheese, for garnish

Bring a large pot of water to a boil, salt and drop in green beans.

Cook to al dente, then drain and rinse in cold water to preserve color and crisp.

In a large saute’ pan over medium heat, melt butter and add garlic and mushrooms.

Saute’ for 5-7 minutes, until mushrooms begin to brown and garlic is soft – do not let garlic burn!

Add green beans and stock, cover and bring to a simmer, remove from heat.

Pour green beans into a serving dish, top with grated parmesan cheese.

Big Flavors Rating: 4 Stars

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