I love summer time cooking. It gives me a chance to make vegetables the star item in my dinner time menu. This recipe for Green beans with garlic and mushrooms is the perfect way to make a vegetable the feature on a summer dinner plate.
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 the Chardonnay from Middle Sister’s wine is the perfect touch of acidity to a simple dish. (affiliate link)
This recipe could not be easier to prepare. Simply blanch the beans and saute the mushrooms and garlic in extra virgin olive oil.
The coriander, champagne vinegar, (affiliate link) and wine comes next as well as the Kosher salt and cracked black pepper.
This dish is a perfect compliment for any summer barbeque. 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.
- 2 tbsp extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 1¼ 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
- ¼ cup dry white wine, my favorite is Middle Sister's Chardonnay.
- 2 tbsp water
- 1 to 2 tbsp champagne vinegar
- ¼ cup chopped fresh parsley
- 1½ pounds fresh green beans, blanched and sliced
- 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.
- 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.
- 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.
- Add the water, season with vinegar, and toss with fresh parsley.
- Mix the green beans with the mushrooms and reduction and stir well. Enjoy!
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."