Green Beans with Mushrooms and Onions
- 8 oz. fresh green beans (trimmed)
- 2 tsp. olive oil
- 4 oz. mushrooms, such as button, cremini, or portobello (sliced)
- 1/2 cup thinly sliced onion
- 1 clove garlic (minced)
- 1/8 tsp. salt
- 2 tsp. lemon juice
- to taste black pepper
- Fill a medium saucepan three-fourths full with water. Bring to a boil, covered, over high heat. Cook the green beans, uncovered, for 5 minutes, or until tender-crisp. Drain well in a colander. Meanwhile, in a medium nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the mushrooms, onion, garlic, and salt for 5 minutes, or until the mushrooms are soft and lightly browned, stirring frequently. Stir in the lemon juice, pepper, and cooked green beans.
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