In the Bin – Sautéed Green Beans and Shiitake Mushrooms
This winter Urban Acres has been providing us with yummy shiitake mushrooms, organically grown in Texas, and absolutely delicious in any recipe.
I finished my last batch today at lunch in an easy and garlicky green bean recipe. I love green beans, and as it’s not always easy to find good fresh green beans, that’s one of the rare vegetables than I use frozen most of the time – still organic though.
Green beans combine well with so many different foods – fish, chicken (poultry in general), eggs, quinoa, in stews, in soups (minestrone is one of my favorites to use them in), in salads, and are easy to cook and ready and minutes. They can be steamed, stir-fried, sautéed, boiled, stewed and even dehydrated for snacks!
Health wise, green beans are loaded with a bunch of great nutrients: antioxidants, vitamins and mineral silicon – the latest being an important ingredient for your bones health! And Ayurvedically speaking, it’s a tridoshic vegetable which means it balances and satisfies all three doshas – vata, pitta and kapha.
As for the shiitake, you’ve probably heard about it as being a Power Food, a super mushroom with multiple and incredible health benefits – related among other things, to the immune system support and the cardiovascular system.
This recipe is simple, easy, and flavorful:
Ingredients for 2:
4 hands full of frozen (or fresh) organic green beans
5 organic shiitake mushrooms (more if small)
1 tbsp of organic ghee (clarified butter*)
3 – 4 garlic cloves (depending on size and your taste for garlic)
3 tbsp water
1/4 tsp white or black sesame seeds
Salt and pepper
*Clarified butter is very easy to make, and can be kept for months. I’ll soon share with you how to make ghee.
1. In a medium non-stick hard anodized deep skillet, on medium heat, heat the ghee.
2. Throw in the garlic, and let it cook and soften a bit while stirring frequently.
3. Add the mushrooms and stir them with the garlic for a couple of minutes.
4. Add the green beans, salt and pepper, and sesame seeds. Cover with a lid and cook for about 5 minutes, checking and stirring occasionally.
5. Add the water, and cook for another 10 to 15 minutes, depending on how done you like your beans, either crunchy (less cooked) or soft (fully cooked).