Green Beans and Portobellos

Sides | June 1, 2016 | By

DSC04384One amazing side dish or a vegan dinner! Crispy green beans and meaty portobellos perfectly cooked with a superb sauce of balsamic, Dijon, shallot and thyme! Outstanding!

Serves 4-6

  • 1 lb of green beans, trimmed
  • 10 oz of portobellos, cleaned of dirt and sliced
  • 3 Tbs of olive oil
  • 1/4 cup of shallot, minced
  • 1 Tbs of fresh thyme leaves
  • 2 tsp of Dijon mustard
  • 3 Tbs of balsamic vinegar
  • 1 Tbs of soy sauce
  • 2 tsp of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of pepper


Cook the green beans in a large pot of salted water for 3-4 minutes or til tender and then plunge into a bowl of ice water to stop cooking. Then drain well and set aside.DSC04364Slice the portobellos, heat the oil in a large skillet over medium high heat and cook for 5 minutes.DSC04359Add in the shallot and the thyme and cook for 2 more minutes.DSC04371 In a small bowl, combine the mustard, vinegar, soy sauce and sugar. Add the green beans to the portobellos and pour in the sauce along with the salt and pepper. Stir well to combine and cook for a few minutes.DSC04362DSC04375 DSC04377All done! Serve warm or room temperature.




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