This works as a great side for almost any main course and my favorite part is, no blanching needed! Just make sure to buy small and skinny green beans so that they are cooked thoroughly.
- Haricots verts (green string beans), washed with ends trimmed. I used half a pounds worth for dinner for two.
- One pack of mushrooms, rinsed and dried well. Slice them.
- Balsamic vinegar, 1/8 cup
- Chopped garlic (the kind in the jar). One to two tablespoons.
- Unsalted butter, two tablespoons
Melt the unsalted butter in a skillet over low-medium heat.
Toss in only the green beans. Saute these and stir them for awhile. You’ll see them gradually shrinking. Sprinkle salt and pepper. After tending to these for approximately ten minutes, toss in the mushrooms.
Add more salt and pepper, add your chopped garlic. Cook all these together for another ten minutes. You should notice the beans becoming darker and smaller and the mushrooms beginning to release liquid as the cooking process moves along. You may want to turn the heat down if it is cooking too quickly.
Now, while the veggies are reaching the home stretch is when you add in the balsamic.
Stir it well and let it cook for about ten more minutes. The balsamic should reduce quite a bit and that signals that the dish is done. Taste the dish and add more salt or pepper as needed.
Serve it along with a main dish of your choosing or just eat it alone as a snack. Here it is paired with balsamic fried chicken. The recipe for the chicken is posted previous to this one. Enjoy! xx