Lemony Green Beans With Shiitake Mushrooms
Adapted from a bon appetit recipe - the original did not include lemon. Serving size is based on a holiday meal, it probably serves half as many if it were your only vegetable dish. Note: you can rehydrate dry shiitake mushrooms if you can't find fresh. Thank you to lifeisgood for putting this in her best of 2015 collection!!
Steps
Melt tub margarine in a nonstick skillet over medium high heat.
Add mushrooms and saut for about 5 minutes.
Remove and reserve , covered.
Add shallots and garlic to the pan and saut until they soften , about 2 minutes.
Add green beans and toss to coat.
Add lemon juice and wine , cover , and simmer on low until most of the liquid evaporates , about 10 minutes.
Be careful not to overcook them , the beans should be crisp-tender.
Add mushrooms back in and warm for about 1 minute.
Season to taste with salt and pepper , and serve.
Ingredients
smart balance butter spread, fresh shiitake mushrooms, shallot, garlic clove, fresh green beans, lemon juice, white wine, salt and pepper