Green beans with portobello mushrooms is an effortless side dish that compliments any meal. Green beans are young, unripe fruits of various cultivars of the common bean (Phaseolus vulgaris), although immature or young pods of the runner bean (Phaseolus coccineus), yard-long bean (Vigna unguiculata subsp. sesquipedal’s), and hyacinth bean (Lab lab purlieus) are used similarly. These beans are known by many common names, including French beans (French: haricot vert), string beans (although most modern varieties are “string less”), and snap beans or simply “snaps.” In the Philippines, they are also known as “Baguio beans” or “habitualness” to distinguish them from yard-long beans.
They are distinguished from the wide other varieties of beans in that green beans are harvested and consumed with their enclosing pods before the bean seeds inside have fully matured. An analogous practice is the harvest and consumption of unripened pea pods, as is done with snow peas or sugar snap peas. Wikipedia.com
Ingredients
1 and 1/4 pounds green beans, halved, about 6 cups
2 tablespoons olive oil
1 tablespoon butter
1 cup onion
2 cups portobello mushrooms, any style, sliced
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup dry sherry
Directions
To make green beans with portobello mushrooms, start by bringing a pot of salted water to a boil; add green beans. Cook for about 5 minutes, or until tender. Drain and reserve. In a nonstick skillet, heat oil and butter over medium heat. Add onion, and cook stirring occasionally until softened for 2-3 minutes. Add mushrooms, salt, and pepper. Cook stirring occasionally until tender 2-3 minutes. Add reserved green beans and cook until heated through for 1 minute. Add sherry, and cook until heated through 1-2 minutes. Enjoy!
