Green Beans with Shiitake Mushrooms

Beans are far from boring when you stir in soy sauce, toasted almonds and fancy mushrooms. MORE+ LESS-

By Betty Crocker Kitchens

December 18, 2009

1 1/2

pounds fresh green beans

1/4

cup slivered almonds

ounces fresh shiitake mushrooms

tablespoon olive or vegetable oil

tablespoon sesame oil

cloves garlic, finely chopped

tablespoons soy sauce

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1

Remove ends of beans. Leave beans whole, or cut into 1-inch pieces. Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 minutes.
2

Cook almonds in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown and fragrant.
3

Remove tough stems of mushrooms; cut mushrooms into 1/4-inch slices. Heat olive and sesame oils in 12-inch skillet over medium heat. Cook mushrooms and garlic in oil 3 minutes, stirring occasionally. Stir in soy sauce and green beans. Cook 2 to 3 minutes or until green beans are crisp-tender. Sprinkle with almonds.

If you're pressed for time, you can purchase two 12-ounce bags of precut, washed fresh green beans. You'll find them in the produce section of your supermarket.
Once cultivated only in Japan and Korea, shiitake mushrooms are now cultivated in the United States. The meaty flesh has a full-bodied, some even say steaklike, flavor. The stems are tough but add a wonderful flavor to stocks and sauces. (Discard the stems after they've been used for flavoring.)