Hearty Green Beans With Mushrooms and Pearl Onions

My very first blog post in my new kitchen! I can’t tell you enough how wonderful it feels to have a kitchen of my very own, and made specifically how I wanted it. It’s a dream come true. The kitchen is taking much longer to complete than we expected, but in the meanwhile, I’m so happy to be cooking again and I am loving my gas cooktop. I’ll write a whole blog post with all the details about our new kitchen once it’s completed, but for now, I’ll share the new recipes that I’m creating in this beautiful space.

Besides tomatoes, green beans are probably the most popular side dish with my husband and myself. We eat green beans in many different ways. They are so delicious, especially if cooked just right, so that the green beans are tender but still vibrant green and crisp. Pearl onions are so dainty and sweet, so they are perfect in this dish. With the addition of shallots, mushrooms and garlic, this is a very scrumptious combination of ingredients. Balsamic vinegar adds just the right amount of acidity and sweetness to give the whole dish a perfect balance of flavors. I could eat this as a main course with some rice. 

Ingredients:

1 lb green beans

1 1/2 – 2 Tablespoons olive oil

1/2 lb pearl onions, fresh or frozen, peeled (defrost if using frozen)

1-2 shallots, thinly sliced

2-3 garlic cloves

8 oz mushrooms, sliced

2 Tablespoons balsamic vinegar

Instructions:

Bring a large pot of generously salted water to a boil.

While you are waiting for the water to boil, heat the olive oil in a skillet on medium high heat and add the sliced mushrooms. Season with salt and pepper. Cook for 5-8 minutes.

Add the pearl onions, season with more salt and pepper and cook for another 5 minutes or so, until both the  mushrooms and the onions are golden.

Add the shallots and the garlic. Cook for 3-5 minutes more. Add the balsamic vinegar, scraping the bottom of the skillet to get all the browned bits loosened. This will add a lot of flavor to the dish. If your skillet still has a lot of brown bits, pour in a bit of water or broth.

When the water has boiled, add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green and crisp. Drain the green beans. Add the green beans to the skillet with the mushrooms. Mix to combine. Serve immediately. You can reheat the green beans very well in a skillet.

Hearty Green Beans With Mushrooms

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Olga's Flavor Factory

Recipe type: Sides

Serves: 4

Ingredients

• 1 lb green beans
• 1½ - 2 Tablespoons olive oil
• ½ lb pearl onions, fresh or frozen, peeled (defrost if using frozen)
• 1-2 shallots, thinly sliced
• 2-3 garlic cloves
• 8 oz mushrooms, sliced
• 2 Tablespoons balsamic vinegar

Instructions

1. Bring a large pot of generously salted water to a boil. While you are waiting for the water to boil, heat the olive oil in a skillet on medium high heat and add the sliced mushrooms. Season with salt and pepper. Cook for 5-8 minutes. Add the pearl onions, season with more salt and pepper and cook for another 5 minutes or so, until both the mushrooms and the onions are golden. Add the shallots and the garlic. Cook for 3-5 minutes more. Add the balsamic vinegar, scraping the bottom of the skillet to get all the browned bits loosened. This will add a lot of flavor to the dish. If your skillet still has a lot of brown bits, pour in a bit of water or broth.
2. When the water has boiled, add the green beans and cook for about 3 minutes, just until the beans are tender but still vibrant green and crisp. Drain the green beans. Add the green beans to the skillet with the mushrooms. Mix to combine. Serve immediately. You can reheat the green beans very well in a skillet.

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