Elevate your side dish game with our Sautéed Green Beans with Mushrooms and Almonds recipe. This delightful combination of crisp green beans, sautéed mushrooms, and crunchy almonds is a perfect accompaniment to any meal.
Sautéed Green Beans with Mushrooms and Almonds
Discover the perfect side dish with our Sautéed Green Beans with Mushrooms and Almonds recipe. The tender-crisp green beans, earthy mushrooms, and nutty almonds create a harmonious blend of flavors and textures.
Whether you’re looking for a side dish for a weeknight dinner or a special occasion, this recipe is sure to impress with its simplicity and deliciousness.
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Sautéed Green Beans with Mushrooms and Almonds
Ingredients
- 1 lb (450g) fresh green beans, trimmed
- 8 oz (225g) mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup sliced almonds
- Salt and pepper to taste
- Juice of half a lemon
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 5g
- Carbohydrates: 10g
- Fiber: 4g
- Fat: 11g
- Sugar: 3g
Instructions
- Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until crisp-tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and turn golden brown.
- Add the minced garlic and sliced almonds to the skillet, and sauté for an additional 2 minutes until fragrant.
- Add the blanched green beans to the skillet and toss to combine with the mushrooms and almonds. Season with salt and pepper to taste.
- Squeeze the lemon juice over the green bean mixture and cook for another minute to allow the flavors to meld together.
- Transfer to a serving dish and garnish with additional sliced almonds, if desired.
- Serve the Sautéed Green Beans with Mushrooms and Almonds as a delightful side dish.
Service Suggestion
- Pair with grilled chicken or fish for a complete and balanced meal.
- Serve alongside roasted potatoes and a fresh salad for a wholesome dinner.
Notes
- Add a splash of balsamic vinegar for a tangy twist.
- Sprinkle with red pepper flakes for a hint of heat.
