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Recipes // Side Dishes // Green Beans with Shiitake Mushrooms, Leeks & Toasted Almonds

Green Beans with Shiitake Mushrooms, Leeks & Toasted Almonds

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By Chef Diane Henderiks

Ingredients:

  • 2lb thin green beans (trimmed)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 8oz fresh shiitake mushrooms (stemmed and caps sliced thinly)
  • 1/2 cup low sodium chicken or veggie broth
  • 1/2 cup leeks (thinly sliced - pale green and white parts only)
  • 1/2 cup slivered or sliced almonds (toasted)
  • salt and freshly ground black pepper

Directions:

  1. Cook beans in large pot of boiling water until tender but still bright green, about 5 minutes. Drain. Rinse beans in very cold water, drain again and set aside.
  2. In large skillet melt butter with oil over medium-high heat, add mushrooms and saute until lightly brown and tender, about 5 minutes.
  3. Drizzle with broth as needed to prevent sticking.
  4. Add leeks and continue cooking, stirring often, until leeks soften, about 3-4 minutes. Drizzle with broth as needed to prevent sticking.
  5. Remove from heat, add green beans and almonds to skillet, gently toss mixture together.
  6. Season to taste with salt and pepper.
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