Recipe: Green Beans with Sauteed Mushrooms and Garlic

from Martha Stewart

  • 2 tablespoons olive oil
  • 2 thinly sliced cloves garlic
  • 1 1/4 pounds mushrooms, trimmed and sliced
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons water
  • 1 to 2 tablespoons sherry vinegar
  • 1/4 cup chopped fresh parsley
  • 1 1/2 pounds blanched green beans

DIRECTIONS

  • In a large skillet, heat oil over medium.
  • Add garlic and cook until fragrant, 1 minute.
  • Add mushrooms and cook, undisturbed, 3 minutes.
  • Increase heat to medium-high and saute until golden, about 6 minutes.
  • Add coriander, season with salt and pepper, and cook 1 minute.
  • Reduce heat to medium, carefully add wine, and cook until reduced, 1 to 2 minutes, scraping up any browned bits with a wooden spoon.
  • Add water, season with vinegar, and toss with parsley.
  • Spoon over green beans and serve warm or at room temperature.
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