5 Ingredients-or-Less Recipe #2: Sauteed Green Beans and Mushroom
Green beans are a favorite staple in my kitchen! I love the crunch, the color, and ability to fit in with any other side on the plate. You can pair it with any type of protein, such as quinoa and kale, organic chicken, or even shrimp.
I usually buy the French green beans from Costco because they’re much more tender. You can also use sugar snap peas for this recipe too.
The oyster mushrooms add a bit of an earthy flavor and the shallots give you just a hint of sweetness, making this a healthy dish you can make over and over.
As with any recipe in the 5-Ingredient-or Less series, it’s quick and easy, versatile, nutrient-dense, and perfect for meal preps.
Make sure you saute it with an oil that has a high heating point such as coconut oil , avocado oil, or grape seed oil. For more information, read this article from Dr. Mercola.
Enjoy and happy cookin.’
- 1 lb green beans
- 1-2 clove garlic garlic, minced
- 1 shallot, thinly sliced
- 8 ounces oyster mushrooms, sliced (or shitake mushrooms, crimini mushrooms)
- 2 tablespoons coconut oil (or avocado oil)
- Handful of sliced almonds or walnuts.
- Pinch of sea salt (or tamari sauce)
- Wash and cut end of green beans. Blanch green beans by putting it in a pot of boiling water and salt for about 2 minutes. drain the water and place green bean in a bath of ice water to retain its bright colors. The bath water is completely optional. You can skip this step if pressed for time.
- Heat a separate pan at medium high. Put garlic and shallots in, saute for about a 1 minute. Pour green beans and shallot and pre-sliced mushrooms in. Sautee for about 3-5 minutes.
- Make sure you don't overcook the green beans. They should be tender, yet firm. Add a pinch of sea salt to taste, at the end. This will bring out the water from the mushrooms and the sweetness of the shallots.
- Throw in the nuts on top when you're ready to eat.