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.
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