1 lb green beans
2 tbsp coconut oil
8–12 shiitake mushrooms (cremini are a fine substitution if you prefer)
fresh lemon, for squeezing
salt & pepper
Begin by preparing the vegetables:
Wash and trim green beans.
Prepare shiitake mushrooms by rinsing them and then removing their woody inedible stems with a sharp paring knife (if using cremini mushrooms, simply slice off the very tip of the stump). Cut the mushrooms into thick slices.
Prepare shallots by removing their papery skin and tough outer layer (you can do this by slicing off one end of the shallot and then peeling off the skin with your fingers). Slice the shallot to create thin rings.
Next, begin the cooking process:
Bring a pot of water to a boil. Once boiling, add green beans to the pot. Boil for 4 minutes and then remove them with a slotted spoon. Place beans in a bowl of cold ice water.
Meanwhile, heat a sauté pan to medium heat with 1 tbsp of coconut oil. When oil is melted, add shallots. Once shallots are beginning to get crispy, sprinkle with salt and pepper.
Add mushrooms to the shallots. Stir occasionally, until all water released from the mushrooms has been absorbed, and they have taken on a golden brown color (feel free to adjust the heat of the pan as needed). Total cooking time should be about 10 minutes.
Add green beans to the pan, stir, and sauté until beans are warmed through.
Finish with a squeeze of lemon. Store leftovers in fridge.
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