Sauteed Green Beans and Mushrooms

• Produce

  • 1 cup Carrots
  • 2 cloves Garlic
  • 1 lb Green beans
  • 1/2 cup Onions

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Other

  • 1 pint Baby bella (cremini mushrooms, cleaned, only very bottom of stem removed

Found on skinnyms.com

Description

Ingredients

• 1 pound green beans, stem-ends trimmed and halved
• 1 1/2 tablespoons olive oil
• 2 cloves garlic, finely minced
• 1 pint baby bella (cremini) mushrooms, cleaned, only very bottom of stem removed
• 1/2 cup onions, sliced into small strips or diced
• 1 cup carrots, sliced fairly thin and halved
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon kosher or sea salt (not included in salted water)
• 1/4 teaspoon black pepper

Directions

• Place a covered pot with salted water over high heat until it reaches a boil. Add green beans and boil uncovered for about 5 to 7 minutes, until beans are bright green and tender. How to test for doneness: Green beans should be tender and chew easily, but still snap easily in half. Drain and set aside.
• Place a large sauté pan/skillet with olive oil over medium heat. Add onions and carrots. Cook for 4 to 5 minutes until onions are softened and translucent. Add mushrooms and cook for an additional 4 to 5 minutes until mushrooms have browned, and the water is released and evaporated from the vegetable. Add green beans, salt and pepper, and cook through until hot, stirring frequently.
• Add garlic and cook for an additional 30 seconds, until golden and fragrant. Remove from the heat and add the lemon juice, tossing to coat all of the beans.
• Serve and enjoy!