From my little kitchen to yours... Enjoy.
Lemony Green Beans with Mushrooms
Adapted from Peace Meals, Junior League of Houston
Cremini mushrooms look a lot like white button mushrooms. The outsides are just a little darker and they have a heartier taste. I recommend using these, but if you can't find them, substitute white button mushrooms. For the green beans, "trimmed" simply means to cut off both ends. For a how to on blanching the beans, click here. Remember, you want them to stay crisp so cook just until they turn bright green.
3/4 pound fresh green beans, washed and trimmed
2 tablespoons butter
8 ounces cremini mushrooms, cleaned and sliced about a 1/4 inch thick
coarse salt and freshly ground pepper
zest and juice of one lemon
Step by Step
Blanch the beans in boiling water and cook for about 4 minutes until tender and bright green. Cool the beans under cold running water, drain and set aside. Heat the butter in a medium saute pan over medium- low heat. Add mushrooms and cook for 2 minutes over medium heat. Do not stir. Season well with salt and pepper. Mix in seasonings and continue to cook for 2 minutes. Add beans, lemon zest and juice. Cover pan and cook for 3 minutes. Serve immediately.