Description
Tender green beans sizzle in butter alongside golden mushrooms, garlic’s aroma filling the kitchen. A splash of broth and a squeeze of lemon brighten each crisp bite for a quick, vibrant side.
Ingredients
- 1 pound green beans trimmed
- 8 ounces mushrooms sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable broth
- 1 teaspoon lemon juice
- 1 tablespoon parsley chopped
Instructions
- Rinse green beans and trim the ends, then slice mushrooms if not pre-sliced.
- Heat a large skillet over medium heat and add butter and olive oil.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for 4 to 5 minutes until they begin to brown.
- Stir in green beans, salt, and black pepper, coating them well in the butter mixture.
- Pour in vegetable broth, cover the skillet, and cook for 5 to 7 minutes until beans are tender-crisp.
- Remove the lid, stir in lemon juice and chopped parsley, and cook for another minute.
- Transfer to a serving dish and enjoy immediately.
Notes
- Use fresh green beans for the best color and crunch
- Adjust garlic quantity based on your preference for a milder or stronger flavor
- Substitute chicken broth for vegetable broth for a richer taste
- Serve right away to maintain the beans’ crisp texture