Vegan Low Carb Blistered Green Beans and Mushrooms
How to Make It
Step 1
Wash the green beans and slice the stems from the mushrooms. Quarter the mushrooms.
Step 2
Preheat a large nonstick skillet over medium-high heat until hot. Add in the olive oil and swirl the pan. Add in quarter baby portobello mushrooms, stir them occasionally to allow them to brown nicely, then season mushrooms with ¼ tsp of kosher salt. Then once they are nicely browned, deglaze the pan with the vinegar.
Step 3
Remove the cooked mushrooms to a bowl.
Step 4
Add the green beans to the residual oil in the pan. Allow the beans to cook for 4-5 minutes, adding 2 tbsp of water halfway through the cooking time to help steam them.
Step 5
Once browned in spots, toss the mushrooms back in with the beans and cook for 30 seconds to 1 minute to help drive off the moisture from the mushrooms. Serve immediately!
Ingredients
- Extra virgin olive oil – 2 tablespoon
- Mushrooms – 8 oz
- Coarse Kosher Salt – 0.25 tsp
- Apple cider vinegar – 1.5 teaspoon
- Green beans (string beans), raw – 1 lb
- Coarse Kosher Salt – 0.25 tsp