Roasted Green Beans With Mushrooms Food

SAUTEED GREEN BEANS AND MUSHROOMS

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
• Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
• In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
• Bake for 20-25 minutes, or until beans are tender-crisp.

ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS

Steps:

• Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
• Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
• Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

ROASTED GREEN BEANS WITH MUSHROOMS

Steps:

• Preheat oven to 450°F.
• Combine first four ingredients on a jelly-roll pan coated with cooking spray.
• Drizzle with oil, sprinkle with thyme and pepper and toss well to coat.
• Roast for 30 minutes or until beans are lightly browned.
• Sprinkle with salt and toss to combine.

ASIAN ROASTED GREEN BEANS WITH MUSHROOMS

Steps:

• Preheat oven to 375°F.
• Place all ingredients in a large roasting pan, toss to coat evenly and spread out onto pan in one layer.
• Roast for 10-12 minutes, gently turn and toss with plastic spatula, spread out evenly once again and roast for another 10-12 minutes.

GREEN BEANS WITH MUSHROOM AND SHALLOTS

Steps:

• Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.
• While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

INDIAN GREEN BEANS WITH MUSHROOMS

Steps:

• put oil in wide pan and set over medium high heat. when oil is hot, add cumin seeds. as soon as seeds begin to sizzle, add onion. stir and fry till onion browns. add ginger and garlic. stir until garlic starts to brown.
• add mushrooms. stir and fry for 2 minutes. add beans, ground coriander, ground cumin, turmeric, garam masala, cayenne, salt, tomato, and 1/2 c water.
• bring to boil; cover, lower heat and simmer for 15 minutes.
• remove cover, raise heat, and boil most of liquid away, stirring gently as you do.

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• 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.

GARLICKY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and garlic in butter until tender. Drain beans; add to skillet. Stir in the salt, onion powder and pepper; heat through.

GREEN BEANS AND MUSHROOMS WITH SHALLOTS

Steps:

• In a large deep skillet, melt 2 tablespoons of the butter over medium heat. Add the shallots, season with salt and pepper and sauté for about 5 minutes, until golden brown and tender. Add the thyme and mushrooms and season again with salt and pepper. Sauté until the mushrooms are golden brown and tender, and any liquid that the mushrooms released has evaporated, about 8 minutes. Pour in the Madeira and sauté for another 2 minutes, until the Madeira has evaporated. Turn the mixture into a large bowl.
• Carefully wipe out the skillet. Add the remaining 2 tablespoons butter and melt over medium-high heat. Add the green beans, season with salt and pepper, and sauté for 1 minute, then add the broth, cover the pan, and allow the beans to cook for another 3 minutes for regular green beans, 2 minutes for thinner haricot verts. Remove the lid, return the mushrooms to the pan, and sauté until the liquid has all evaporated and the beans are just crisp tender and the mushrooms have heated up again, another minute or two. Serve hot.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

ROASTED GREEN BEANS AND MUSHROOMS

Steps:

• Preheat oven to 450 F degrees.
• Toss all the ingredients together and spread them over a large baking sheet.
• Transfer the baking sheet to the oven and roast for 20 minutes.

OVEN ROASTED POTATOES, GREEN BEANS, MUSHROOMS AND ONIONS WITH THYME AND GARLIC

Steps:

• Preheat oven to 350° F. If you want them to cook a bit quicker you can do 400°, but I was cooking a roast at 350 so that's what I went with. Wash all of your vegetables. Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, and pepper. Toss well and spread into single layer. Roast for 30 minutes. While roasting, cut your green beans into thirds. After 30 minutes remove the pan from the oven and add the cut green beans. Toss well. Spread back out in a single layer and place back in the oven to roast for another 30 minutes.