green beans and shiitake mushrooms with warm vinaigrette

Your green beans are boring. 

I hate to be the one to tell you.  There is, after all, a perfectly appropriate time (BBQ potluck) for overcooked green beans cooked in pork fat or beef stock.  

But a better option with your seared salmon, turkey burger, or grilled pork chop is quicker, brighter, and fresher.  Stop what you are doing, and try this instead. 

It starts with sauteed shiitake mushrooms, a little garlic, and some lemon zest.  Thin, snappy french green beans (also called haricots verts) do most of the work.  Adding sherry vinegar and olive oil creates a warm dressing while the beans are cooking.  And it's done. 

Maybe I should admit that I'm having to cook a little quicker and eat a little lighter these days.  February swelled up with (over)commitments and we struggled to keep pace.  In a short 28 days, we were reminded of some important lessons:  a healthy life requires that you sleep, move, and eat healthfully.  Sunshine is a remedy.  And, without going too far, I'll say that letting go up is possibly the most important thing you can do when life gets crunched.  (The lesson is actually to hold on loosely.  I can't tell you how many times Kevin and I sang the 38 Special ballad to each other to survive the month.  If you cling too tightly, you're gonna lose control.)  Probably singing to your loved ones is a good lesson, too.  It usually lightens the mood.  Let up, sing it out, and move.

In the spirit of letting up and holding on loosely, I've written this recipe in approximations.  It really won't matter how many green beans and mushrooms you throw in.   But each component is important.  The green beans are cooked in a warm vinaigrette of olive oil, vinegar, lemon juice, and garlic.  If you don't have sherry vinegar, you can substitute red wine vinegar instead.  

A new and quick recipe is just what we need for the new month.  In like a lion after the jump.

Green Beans and Shiitake Mushrooms with Warm Vinaigrette

6 ounces fresh shiitake mushrooms (approximately), stems removed

3/4 pound french green beans (approximately), trimmed

1 tablespoon butter

2 tablespoons olive oil, divided

zest and juice of 1 organic lemon

1/2 teaspoon sherry vinegar 

1/2 clove garlic, very finely minced

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

Heat a large skillet over medium high heat.  I recommend using a skillet with a lid, if you have one, and set the lid aside for now.  Once the pan is good and hot, add the butter and 1 tablespoon of olive oil.  When the butter is melted, add the mushrooms.  Brown the mushrooms in the pan, stirring often, then add the garlic, black pepper, and lemon zest.  Cook 2 minutes or until the mushrooms start to release a little bit of liquid.  

Turn the heat down to medium, then add green beans, lemon juice, and a little salt.  Cover the pan with the lid and allow beans to steam for 2-3 minutes.  If the pan gets too try and the garlic starts to burn, you can add a little splash of water or chicken stock. Add vinegar and stir, then cook another 2 minutes until beans are tender but still crisp.  Remove from heat and drizzle with remaining tablespoon of extra virgin olive oil (or more, if desired). 

Serve warm or at room temperature.