Green Beans And Portobello Mushroom Saute Recipes

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Steps:

• Blanch green beans in boiling water until just cooked. (We like ours a little crunchy.) Meanwhile, saute sliced mushrooms in butter over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add shallot, and cook, stirring, until translucent, 3 to 5 minutes. Add mushrooms, and cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans. Season with salt and pepper, stir to combine, and reduce heat to low. Cover, and cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x11-inch casserole dish with nonstick cooking spray.
• Slice 1/2 the portobello mushrooms and line the prepared pan with them. Chop the remaining 1/2 and set aside.
• Combine mushroom soup and half-and-half in a medium bowl. Add chopped mushrooms and green beans. Stir in black pepper and white pepper. Add 1/2 cup fried onions and and stir until just mixed. Pour over sliced mushrooms in the prepared casserole dish.
• Bake in the preheated oven for 35 minutes. Remove from the oven and top with remaining fried onions. Return to the oven and bake 5 minutes more. Remove from the oven and allow to cool slightly before serving.

Steps:

• In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.