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
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