Mushrooms are a wonderful seasonal addition to your fall table. Some of you may be lucky enough to find mushrooms such as these (below) at your local farmer’s market. The rest of us must choose from the selection at the grocery store.
Wherever you find your mushrooms, here is an amazing side dish that I recommend you try. We all loved it so much that the ingredients to make it are in my fridge again. You can make the sauce a day ahead of time and refrigerate it so all you have to do is cook the beans and mushrooms.
1 pound green beans, trimmed
8 oz small white mushrooms, sliced
1 Tbsp. chopped chives (optional–I didn’t feel they were a necessary component)
5 Tbsp. soy sauce
1 Tbsp. grated fresh root ginger (essential)
1 Tbsp. honey
1 garlic clove, minced
2 Tbsp. lemon juice
5 Tbsp. extra-virgin olive oil
butter for sauteeing mushrooms
Melt two tablespoons of butter in a skillet. Saute the mushrooms (leaving plenty of room between them) in several batches until they are nicely cooked (about 5 minutes). Add more butter as necessary.
Cook the beans in boiling water for 5-7 minutes until crisp-tender. Drain.
Put the remaining ingredients in a jar and shake well. Mix the beans and mushrooms, pour over the sauce.
For more mushroom ideas, check out these recipes: