This simple side dish can be paired with any dinner.
Fagiolini con salvia e funghi (Italian)
Makes 8 servings
2 pounds (910 g) fresh organic green beans, ends trimmed
2 Tbs. (30 ml) olive oil
2 Tbs. (25 g) (diary-free) organic butter or ghee
3-4 thinly sliced organic garlic cloves
1 pound (455 g) organic button mushrooms
3 Tbs. (38 g) sage or 3 tsp. (14 g) dried sage
1. In a saucepan set over high heat, cook the green beans in small amount of boiling salted water for 3-4 minutes.
2. Drain and plunge into ice water to stop the cooking.
3. Let stand for 3 minutes.
4. Drain and set aside.
5. In a skillet set over medium heat, heat the oil and butter.
6. Add the garlic and cook for 1 minute.
7. Add the mushrooms and cook 3-4 minutes.
8. Add the green beans. Cook 5-7 minutes, stir.
9. Remove and stir in the sage.
10. Save in an airtight container for up to 5 days in the refrigerator.
2. Drain and plunge into ice water to stop the cooking.
3. Let stand for 3 minutes.
4. Drain and set aside.
5. In a skillet set over medium heat, heat the oil and butter.
6. Add the garlic and cook for 1 minute.
7. Add the mushrooms and cook 3-4 minutes.
8. Add the green beans. Cook 5-7 minutes, stir.
9. Remove and stir in the sage.
10. Save in an airtight container for up to 5 days in the refrigerator.
