We’re eating a simple summer side-dish or crisp green beans and cremini mushrooms deglazed with balsamic vinegar.
Admission: I think I could eat an entire pound of green beans myself! Seriously, I freaking LOVE green beans and have been known to eat entire meals based around them. Doesn’t matter to me if they are crisp and hardly cooked or boiled to death with bacon and onions (country style), or if they are sitting in a lovely sauce or simply tossed with a little butter, salt & pepper. Those long stringy little pods of joy brighten my day. As it happens, this is one of the many great ways I enjoy eating green beans. I hope you guys enjoy them as well!
1 lb green beans, trimmed
10 cremini mushrooms, thickly sliced
1 tsp canola oil
1/4 cup balsamic vinegar
kosher salt and freshly cracked black pepper
Bring a pot of water to a boil over high heat. Once boiling add a handful of salt. Stir, then add the green beans. Boil the green beans in the salted water for 5 minutes. Strain.
While the water is coming to a boil, place a saute pan over medium heat. Add the oil to the pan. Once the pan and oil have preheated, about 2-3 minutes, add the mushrooms to the pan. Sprinkle with a pinch on kosher salt and freshly cracked black pepper then stir. Saute for about 6-8 minutes, stirring occasionally, until mushrooms have begun to caramelize.
Add the strained green beans to the pan. Stir. Add the balsamic vinegar to deglaze the pan, stirring to scrape up any bits stuck to the bottom. Allow the vinegar to almost completely simmer away, leaving only a sweet glaze on the beans & mushrooms. Taste a green bean then adjust seasoning as desire with kosher salt and freshly cracked black pepper. Enjoy!