Sunday, June 19, 2011

Garlic Green Beans and Shitake Mushrooms

Contributed by Dawn Marie Hamilton

Store bought produce just isn't as tasty as fresh-picked veggies. My dad used to grow a variety of string bean (green bean) known as Kentucky Wonder. I remember sitting on the patio in a webbed chair on a hot summer evening, helping my mom snip the ends and remove the strings from the beans before she'd cook them for dinner. They both have passed, but I think of my parents every time I cook green beans.

Most green beans purchased from the local grocery store no longer have strings—all you need do is wash and snip the ends.


2 tablespoons olive oil
1 pound green beans, washed and ends snipped
4 cloves garlic, minced
4 ounces shitake mushrooms, sliced
¼ cup sliced almonds

1. Pour olive oil into a large sauté pan. When hot add beans and whirl in oil to coat. Cover and cook on med-low for 20 minutes, stirring occasionally.

2. Add garlic and mushrooms and cook until beans are al dente and mushrooms are softened. Sprinkle with pepper to taste. Stir in almonds and cook uncovered for 5 more minutes.

Makes 4 side-dish servings.

Serve with chicken, steak or lamb. Try Slow Cooker Rosemary Chicken.



  1. What a great way to add veggies to dinner, Dawn! I have to admit, I'm not fond of green beans, having been raised on the canned kind, but the more I try fresh green beans, the more I like them, especially the thin French varieties. I love shiitakes, and I plan on trying this recipe soon!

  2. I was lucky. My Dad had a huge garden and we ate either fresh or fresh-frozen veggies most of the time. The fresher, the tastier. If you have the opportunity to purchase the beans at a farm stand, all the better. If you try the recipe, Pat, enjoy.