Green Beans & Mushroom Surprise
I'm calling this recipe a surprise because I've yet to find the combination of green beans and mushrooms anywhere else but on my dinner table. The recipe is my own creation and I first made this side dish for Thanksgiving. I had green beans, I had mushrooms, added onions, tomatoes and voilÃ¡! A happy looking side dish was born...
In this recipe I have used olive oil, but my family likes it better when I use butter. Not healthier, but it tastes better. You can try both and see which you prefer. Substitute oil with one tablespoon butter.
There is a whole debate going on about fresh and frozen vegetables and that will be a personal choice. I prefer frozen beans because half the work is already done (cleaning, cutting) and they usually have more nutrients than fresh beans, unless you grow your own, which is simply the best. If you want to use fresh, just keep in mind that you probably have to cook it a little bit longer, depending on your preference.
- 1 lb green beans (frozen)
- 1/2 lb mushrooms
- 1/2 onion
- 1 Roma tomato
- 1 tbsp olive oil
- black pepper
- Thaw frozen beans by soaking in hot water
- Slice the mushrooms, onion and tomato
- Heat olive oil in a pan (I like to use my wok)
- Add onion and stir for a few minutes
- Do the same with the mushrooms
- Stir in the tomato until it's soft
- Next follows the green beans, turn over and cook on medium for 3 minutes
- Add salt and black pepper to taste and stir
- Cover pan and cook for another 5 minutes or until beans are tender.
- Serve with rice or potatoes.
A good quality wok is a must and cast iron will not burn your food as fast as other materials.
Make sure to get the proper size lid for your wok.
You can't have enough of these spatulas in your kitchen!