Bariatric Surgery - My Story · Dinner · Health · Uncategorized · Vegetables · WLS

Green Beans and Mushrooms

Last weekend, I went to our local farmers market.  I picked up some great items, one of which, I used in this recipe.img_9378I got some amazing green beans, and cucumbers.  I ended up cleaning the green beans, by snapping the ends off, then rinsing them. img_9396I par-boiled 3/4’s of the beans for about 6-7 minutes.  Plunged them in an ice bath to stop the cooking process.Chopped two shallots, and sauteed until translucent in a bit of olive oil and salt.Once the shallots are almost clear, add mushrooms.  I used baby portbella’s.After about five minutes of sauteing the mushrooms, I added the green beans.  Seasoned with salt and pepper as well.  You may need to add more oil.  Again, after 5 minutes of cooking all of it together, add about a half of a cup of Sherry.Cook for about three minutes so that the alcohol can be cooked out.  Earlier in the day, I had roasted a bulb of garlic.  I chopped two cloves, and added it to the pan.img_9418.jpgimg_9417.jpgFor the finishing, I added two tablespoons of butter (unsalted).  img_9418.jpgContinue to cook until the Sherry is reduced as this doesn’t have much of a sauce. img_9423.jpgI cheated and served this with a rotisserie chicken.  I loved the freshness of the green beans, and the earthiness of the mushrooms.  It was a very hearty side dish that made me feel less guilty of not making the roast chicken.My plate (still using a small salad plate as my serving plate).  And, David liked it as well.

Blessings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s