Green Bean and Mushroom Medley

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13I was able pick up a pound of beautiful haricot vert (French green beans) recently. When combined with fresh carrots, sliced cremini mushrooms, and onions they were a perfect accompaniment to our steak dinner. Although the recipe indicates that the beans should be cut into 1″ pieces, I just couldn’t bring myself to butcher these beautiful veggies. Instead, I cut them in half in order to retain their delicate form. Perfectly cooked and perfectly seasoned . . . this is a great vegetable side dish.


GREEN BEAN AND MUSHROOM MEDLEY (Serves: 6)

Ingredients

  • 1/2 pound fresh green beans, cut into 1-inch lengths
  • 2 carrots, cut into thick strips
  • 1/4 cup butter
  • 1 onion, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon white pepper

Directions

  1. Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
  2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

~ AllRecipes.com ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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