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Balsamic Mushrooms and Green Beans

Insomnia reared its ugly head last night and I am very, very tired today.  Too tired, I’m afraid, to participate in “You Capture” today – this week’s subject is “technology” and I have an interesting take on it, but the whole thing is a bit, well, involved.  There are no rules that you MUST post on the day Beth’s blog goes up, so perhaps tomorrow?

So you get a recipe, something I could do in my sleep – or without any, for that matter.   On a related note, you might notice that I’ve added a recipe category titled paleo/primal.   Any recipe I post that falls into that category, whether it’s low carb or not, can be found there (or will be, once I’ve finished going through my archives).

This, however, isn’t one of them – it’s my understanding that green beans are technically legumes, which bums me out a little because they’re one of the few vegetables The Young One will eat with any enthusiasm.  However, not being one for pedantic adherence to anything, I’ll keep serving them from time to time if for no other reason than The Young One will eat them.

And they’re mighty tasty, especially when prepared like this.

Note: You can use frozen green beans if you prefer, just make sure to thaw them first and skip the blanching step.  Canned green beans are not suitable.  For anything.

Balsamic Mushrooms and Green Beans

Balsamic Mushrooms and Green Beans

Balsamic Mushrooms and Green Beans

serves 6

12 ounces green beans, trimmed and cut into 1″ pieces
1 cup white button mushrooms, sliced
1/4 cup onion, finely diced
1 clove garlic, minced
1 tablespoon unsalted butter
1 tablespoon honey
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper, to taste

Bring 2 quarts of water to a boil in a large pot; add the green beans and blanch for 2 minutes. Drain immediately and immerse in an ice water bath to stop the cooking process. Drain again.

In a large skillet, melt the butter over medium heat. Add the onion and cook until softened and almost translucent, about 5 minutes. Add the garlic and cook one minute more.

Increase the heat slightly and add the mushrooms, making sure not to crowd them in the pan. Cook, stirring frequently, until the liquid given off by the mushrooms has evaporated and they are beginning to brown, about 5 to 7 minutes. Add the green beans and cook, stirring frequently, until the green beans are tender-crisp, about 3 minutes.

Push the green beans and mushrooms to the sides of the pan, leaving a bare area in the middle of the skillet; add the vinegar. Allow it to boil and begin to reduce, about 30 seconds, then add the honey and toss together with the vegetables to coat. Season to taste with salt and pepper and serve.

Printable version (requires Adobe Reader)

Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday


15 comments

Michele says:

If I wasn’t going out to dinner tonight I’d be making these. The recipe will go into my to-do box. I love green beans and they and all their legume brethren are also. It’s that crazy vegetarian thing.

Jan says:

Well, the “no legumes” thing is one of the things keeping me from going “paleo” all the way, along with “no dairy.” We don’t eat a lot of beans – and those we do eat are properly prepared – but I don’t care to give them up entirely, especially in the winter.

One word, balsamic. I’m sold.

Jan says:

Oh, good – I thought I should make up for grossing you out with the raw oxtail on Monday. LOL

Lisa says:

Kids do love beans of the green sort:).

Jan says:

Indeed they do!

Gretchen says:

I’m with Jen, any thing balsamic and I’m sold. I’m printing this one out – I think Jimmy’s finally getting tired of the Brussels Sprouts (actually, that’s not true, he’d eat them every day if I made them!).

Jan says:

I love balsamic vinegar too. I hope Jimmy likes this dish as much as the Brussels sprouts!

Oooh this looks good! But Jan you must SAVE me because I ate CARBS today at lunch and now I feel sick and awful. UGH … you’d think I would have learned by now! : (
Signed:
Stupid and Fat

Jan says:

Oh, my – what did you eat??

Looks delicious! Good choice going with the fresh beans & fresh mushrooms… Canned beans & mushrooms = terrible! :)
- Brittany

You make even vegetables look amazingly yummy! :)

Jenni says:

I bet these are amazing with roast beef.

Ginger says:

I was wondering what I was going to have tonight with grilled steak. I wanted something other than salad. Now I know! By the way, did you ever cook green beans in bacon grease with millions of onions until it’s all brown and starting to get crispy? My Yankee Husband, who used to think green beans were To Be Served straight out of the can into the pan with a little salt, LOVES them fried with onions.

Be says:

OMG! “green beans in bacon grease with millions of onions” YES! That sounds wonderful! Do I see a new experiment in my future?

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