One 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!
Ingredients:
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
Directions:
Cook the green beans in a large pot of salted water for 3-4 minutes or until tender and then plunge into a bowl of ice water to stop cooking. Then drain well and set aside.
Slice the portobellos, heat the oil in a large skillet over medium-high heat and cook for 5 minutes.
Add in the shallot and the thyme and cook for 2 more minutes.
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.
All done! Serve warm or room temperature.
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