Green Bean and Mushroom Medley
Make this side dish when green beans are in peak season. Try different vegetable, seasoning, and nut combinations to make this dish your own.
Number of servings: 8
Serving size: 1/8 of prepared recipe
3 cups fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick slices
3 tablespoons oil
1 large onion, sliced
1 pound freshly mushroom, thinly sliced
1 teaspoon low-sodium lemon pepper seasoning
1/2 tablespoon garlic salt
1/3 cup slivered almonds, toasted
Time needed: 20 minutes preparation; 20 minutes cook time
- Place green beans and carrots in 1 inch of boiling water.
- Cover, and cook until tender but still firm. Drain the water.
- Add oil to a heated skillet. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
- Stir in green beans, carrots, lemon pepper, and garlic salt.
- Cover, and cook for 5 minutes over medium heat.
|Total Fat:||5 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||10 g|
|Dietary Fiber:||4 g|
Tips and variations
Prepare this dish ahead of time and reheat in the oven. Prepare through step 3 and mix the ingredients in a greased shallow baking pan. Refrigerate. When you are ready to reheat, preheat the oven to 325 degrees and bake the dish for 10 minutes until heated thoroughly.
Use this same recipe to explore different vegetable, seasoning and nut combinations.
This was adapted from the United States Department of Agriculture's Green Bean and Mushroom Medley (no date; What's Cooking? USDA Mixing Bowl).
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