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.

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