Hearty Green Beans With Mushrooms and Pearl Onions

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Hearty Green Beans With Mushrooms and Pearl Onions might be a recipe you should try. One serving contains 130 calories, 5g of protein, and 6g of fat. For $1.5 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. 229 people were impressed by this recipe. If you have balsamic vinegar, mushrooms, green beans, and a few other ingredients on hand, you can make it. It works well as a side dish. It is brought to you by Olgas Flavor Factory. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is great. Similar recipes include Green Beans and Pearl Onions, Green Beans with Pearl Onions and Salmon, and Sauteed Green Beans with Mushrooms and Onions.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 Tablespoons balsamic vinegar

2-3 garlic cloves

1 lb green beans

8 oz mushrooms, sliced

1½ - 2 Tablespoons olive oil

½ lb pearl onions, fresh or frozen, peeled (defrost if using frozen)

1-2 shallots, thinly sliced

Equipment:

frying pan

pot

Cooking instruction summary:

Bring a large pot of generously salted water to a boil. While you are waiting for the water to boil, heat the olive oil in a skillet on medium high heat and add the sliced mushrooms. Season with salt and pepper. Cook for 5-8 minutes. Add the pearl onions, season with more salt and pepper and cook for another 5 minutes or so, until both the mushrooms and the onions are golden. Add the shallots and the garlic. Cook for 3-5 minutes more. Add the balsamic vinegar, scraping the bottom of the skillet to get all the browned bits loosened. This will add a lot of flavor to the dish. If your skillet still has a lot of brown bits, pour in a bit of water or broth.When the water has boiled, add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green and crisp. Drain the green beans. Add the green beans to the skillet with the mushrooms. Mix to combine. Serve immediately. You can reheat the green beans very well in a skillet.

 

Step by step:


1. Bring a large pot of generously salted water to a boil. While you are waiting for the water to boil, heat the olive oil in a skillet on medium high heat and add the sliced mushrooms. Season with salt and pepper. Cook for 5-8 minutes.

2. Add the pearl onions, season with more salt and pepper and cook for another 5 minutes or so, until both the mushrooms and the onions are golden.

3. Add the shallots and the garlic. Cook for 3-5 minutes more.

4. Add the balsamic vinegar, scraping the bottom of the skillet to get all the browned bits loosened. This will add a lot of flavor to the dish. If your skillet still has a lot of brown bits, pour in a bit of water or broth.When the water has boiled, add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green and crisp.

5. Drain the green beans.

6. Add the green beans to the skillet with the mushrooms.

7. Mix to combine.

8. Serve immediately. You can reheat the green beans very well in a skillet.


Nutrition Information:

Quickview
130k Calories
4g Protein
5g Total Fat
17g Carbs
50% Health Score
Limit These
Calories
130k
7%

Fat
5g
9%

  Saturated Fat
0.84g
5%

Carbohydrates
17g
6%

  Sugar
8g
10%

Cholesterol
0.0mg
0%

Sodium
14mg
1%

Get Enough Of These
Protein
4g
9%

Vitamin C
20mg
24%

Vitamin B2
0.36mg
21%

Manganese
0.4mg
20%

Fiber
4g
19%

Vitamin K
19µg
19%

Vitamin B6
0.33mg
16%

Vitamin A
783IU
16%

Potassium
538mg
15%

Folate
60µg
15%

Vitamin B3
2mg
15%

Copper
0.29mg
15%

Vitamin B5
1mg
12%

Phosphorus
115mg
12%

Vitamin B1
0.17mg
11%

Magnesium
41mg
10%

Iron
1mg
10%

Selenium
6µg
9%

Vitamin E
1mg
8%

Calcium
63mg
6%

Zinc
0.71mg
5%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Pork Tenderloin with Pears and Shallots

Bon Appetit

Grain- and Gluten-free Cranberry Orange Cake

Texanerin

Banana in brown sugar ice cream

Foodista

Enchilada Skillet with Eggs

Naturally Ella

The Meatball Shop's Mortadella Meatballs

Food Republic