Mushroom Green Beans
In Duluth, Georgia, Mary Buhl dresses up green beans and mushrooms in a snap. She sparks the fresh taste of the veggies with a simple combination of lemon juice and Dijon mustard.
SERVINGS
|
8
|
CATEGORY
|
Side Dish
|
METHOD
|
Other stovetop
|
PREP |
25 min. |
TOTAL
|
25 min.
|
INGREDIENTS
- 1-1/4 pounds fresh green beans
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons olive or vegetable oil
- 5 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 7-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute mushrooms in oil for 5-7 minutes or until tender. Drain beans; add mushrooms. In a small bowl, combine the lemon juice, mustard, salt and pepper. Drizzle over vegetables and toss to coat. Yield: 8 servings.