Not a big fan of the traditional holiday green bean casserole (me, neither!). A tasty vegan alternative is this easy-to-make green bean and wild mushroom saute. Shiitake and oyster mushrooms are intensely flavored and add a meaty texture, but, in a pinch, portobello or even cremini mushrooms can successfully stand in. Though a healthy vegan holiday recipe, this vegan side dish can be served any time you crave the crisp-tenderness of green beans and earthy mushroom flavors.
Green Bean and Wild Mushroom Saute
1 pound green beans, ends trimmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, minced
2 tablespoons grated lemon zest
4 cups sliced wild mushrooms
1/2 cup dry white wine or vegetable broth
Salt and freshly ground black pepper to taste
Bring a large pot of salted water to a boil and cook green beans for 3 to 4 minutes or until just crisp tender. Drain and dunk in a bowl of ice water to halt cooking. Drain and pat dry.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened and translucent.
Add rosemary, garlic, lemon zest, and mushrooms. Cook, stirring often, until mushrooms have softened.
Add green beans and cook, stirring, for 1 minute. Add wine or broth and stir to combine.
Cook, stirring occasionally, for 2 to 3 more minutes or until green beans are slightly browned. Serve hot.