Green Beans with Garlic and Mushrooms

This recipe for green beans with garlic and mushrooms is the perfect way to make a vegetable the feature on a summer dinner plate.

I love summer time cooking. It gives me a chance to make vegetables the star item in my dinner time menu. 

Have a steady supply of beans all summer long! Green beans are one of the easiest plants to grow. Both pole beans and bush beans are great for beginners.

Easy summer side dish – green beans with garlic and mushrooms

The recipe is easy to make but the flavors are delicate enough to serve at a dinner party for some of your favorite guests.

Green beans are a simple flavor and lend themselves to being enhanced with subtle flavors. I like the addition of coriander to season the dish, and  bottle of Chardonnay wine is the perfect touch of acidity to a simple dish.

This recipe could not be easier to prepare. Simply blanch the beans and sauté the mushrooms and garlic in extra virgin olive oil. 

The coriander, champagne vinegar, and wine comes next as well as the Kosher salt and cracked black pepper.

This dish is a perfect compliment for any summer barbecue. I served it tonight with some simple grilled chicken legs and a side salad, and it was the perfect meal for a hot summer night.

Easily prepared without heating up my kitchen, but full of flavor for a simple meal.

Enjoy!

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Yield: 4-6

Green Beans with Garlic and Mushrooms

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Prep Time 3 minutes

Cook Time 8 minutes

Total Time 11 minutes

Ingredients

• 2 tbsp extra virgin olive oil
• 2 cloves of garlic, thinly sliced
• 1 1/4 pounds mushrooms, trimmed and sliced (I used brown mushrooms, but any mushrooms will do just fine)
• 1 tsp ground coriander
• Kosher Salt and cracked black pepper
• 1/4 cup dry white wine, my favorite is Middle Sister's Chardonnay.
• 2 tbsp water
• 1 to 2 tbsp champagne vinegar
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds fresh green beans, blanched and sliced

Instructions

1. In a large skillet, heat the olive oil over a medium high heat. Add the sliced garlic and cook until it is fragrant, about 1 minute.
2. Add the sliced mushrooms and cook, without stirring, for 3 minutes. Increase the heat to medium-high and saute until they are golden, about 6 minutes.
3. Add the coriander, season with Kosher salt and cracked black pepper, and cook for another minute. Reduce the heat to medium, and slowly add the wine. Co0k until the liquid is reduced about 1 to 2 minutes, being sure to scrape up the browned bits for extra flavor.
4. Add the water, season with vinegar, and toss with fresh parsley.
5. Mix the green beans with the mushrooms and reduction and stir well. Enjoy!

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