This evening I’m serving balsamic and grainy mustard marinated pork loin and toasted baguette… which is a recipe from a sweet friend of mine. It will blow you away (in another post). Anyway, I had to go to the store for butter because I’m down to a single stick of sweet cream butter – no salt added. And it’s giving me the shakes knowing I’m down to my last couple tablespoons. So I ran to the store and while I was there I saw an overflowing tower of veggies and fruits on the “not the best” rack. I checked closely and found a bag of green beans. Fresh green beans. Yes. My side dish! The green beans were $. 47. FORTY SEVEN CENTS! And it was a huge bag too. So I brought them home along with my butter and snipped them and made this.
Green beans with mushrooms
4 cups snipped cleaned green beans (by the way, ‘snipping’ consists of pulling the stem end off the green bean. It sort of just snaps off if you bend it. The other end – the curly little tail – that can stay on.)
1 package sliced Portobello mushrooms
1 clove of garlic minced*
2 Tablespoons finely chopped sweet onions or shallot*
1/2 teaspoon salt
(*I put the 3 cloves of garlic and a half of a large sweet vidalia onion in the food processor because I’m using lots of garlic and onion for the baguette too. If you are NOT using onion and garlic for anything else, just follow the ingredient list above)
1/8 cup apple cider vinegar
2 cups water
splash of worcestershire sauce
1/4 cup white wine if desired (I’m always drinking it, so why not?)
To start, place 1 tablespoon of butter and 1 tablespoon extra virgin olive oil in sauce pan. Put a tablespoon of onion/garlic mixture in pan to sautee and sizzle for a minute. Put in 1/2 teaspoon salt. Once fragrant throw in all the green beans. Toss to coat. Pour in white wine and apple cider vinegar and let steam for one-two minutes. Then pour on the 2 cups of water and put a lid on it for twenty – thirty minutes and cook until crisp and tender.
Meanwhile, place small pat of butter and splash of extra virgin olive oil in a skillet and heat until melted. Add another tablespoon of onion/garlic mixture and let sautee for a minute. Add mushrooms and toss to coat. Add salt and pepper to taste. Once caramelized a bit, add splash of wine to the mushrooms. (Just pour a splash out of the glass in your hand.) Then add splash of worcestershire sauce and stir.
Take green beans from sauce pot with tongs making sure to shake off as much water as possible and place in pan with mushrooms and onions. Let sautee for a minute or two and then add 1/8 cup apple cider vinegar again to this pan. Add a tablespoon of butter and toss to coat. Serve warm! Yum.