Page 23 - December 2021

Cooking for Healing: Healthy Holidays

Green Beans with Mushrooms

and Crispy Shallots

Stephanie Davidian

Love green bean salad, but not how heavy it can feel? Try this lighter version of

the classic holiday favorite!

Ingredients Heat oil in a large skillet over medium high
1.5 lb fresh green beans heat. Cook the shallots until crispy, then

1/5 tsp kosher salt transfer to a paper towel using a slotted
1/3 cup vegetable oil spoon. Season immediately with salt.
3 large shallots, thinly sliced

1 lb mushrooms (oyster or shiitake are Add chopped mushrooms to the same
great! Remove the tough stems) skillet and toss. Stir and cook about

1 tbsp. unsalted butter four minutes. Reduce the heat and add
1 tbsp sherry or red wine vinegar the butter, green beans, and kosher
Ground black pepper salt. Cook and spoon the butter over

2 oz Parmesan, grated fine the vegetables until the butter begins to
brown. Add the vinegar and season to

Instructions taste with pepper.
Cook the green beans in salted water
until bright green. Drain and rinse Plate the beans and mushrooms and top

under cold water. with the shallots and Parmesan.

Enjoy!

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