Love green bean salad, but not how heavy it can feel? Try this lighter version of the classic holiday favorite!
Ingredients
1.5 lb fresh green beans
1/5 tsp kosher salt
1/3 cup vegetable oil
3 large shallots, thinly sliced
1 lb mushrooms (oyster or shiitake are great! Remove the tough stems)
1 tbsp. unsalted butter
1 tbsp sherry or red wine vinegar
Ground black pepper
2 oz Parmesan, grated fine
Instructions
Cook the green beans in salted water until bright green. Drain and rinse under cold water.
Heat oil in a large skillet over medium high heat. Cook the shallots until crispy, then transfer to a paper towel using a slotted spoon. Season immediately with salt.
Add chopped mushrooms to the same skillet and toss. Stir and cook about four minutes. Reduce the heat and add the butter, green beans, and kosher salt. Cook and spoon the butter over the vegetables until the butter begins to brown. Add the vinegar and season to taste with pepper.
Plate the beans and mushrooms and top with the shallots and Parmesan.
Enjoy!
