Crispy Garlic and Mushroom Green Beans

I had some leftover French green beans from book club and a package of mushrooms that needed to be used up, so I went looking for a recipe that would put both to good use. This one ended up being the perfect side dish for dinner.

I used baby bella mushrooms because they're my favorite. They have a rich and are pretty much the only mushrooms I buy these days.

This recipe comes together quickly with just a handful of ingredients, making it an easy weeknight side. 

The flavor was exactly what you'd expect from a garlic mushroom green bean dish. If I make it again, I'd probably add a little extra garlic since I can never seem to get enough of it. Other than that, it was a simple, tasty way to use up a couple of ingredients that were hanging out in the fridge.

Crispy Garlic and Mushroom Green Beans

Recipe from Cooking Light

Serves 4

• 1 T olive oil
• 1 1/2 tsp unsalted butter
• 2 T sliced garlic
• 2 c sliced shiitake mushroom caps or cremini mushrooms
• 1/3 c water
• 12 ounces haricots verts (French green beans), trimmed
• 1/4 tsp kosher salt

Heat a large skillet over medium. Add oil and butter; swirl until butter melts. Add garlic; cook 2 minutes or until golden, stirring occasionally. Remove garlic from pan with a slotted spoon.

Add mushrooms to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add 1/3 cup water and haricots verts; cover and cook 4 minutes. Uncover; cook 30 seconds or until liquid has evaporated. Sprinkle with garlic and salt.