Eating With Deb

Gingery Beans and Mushrooms

The refreshing flavor of ginger with a hint of sesame and soy permeate this delightful and quick vegetable side dish.

Prep Time5

Cook Time5

Course: Side Dish, Vegetable

Cuisine: American, Asian

Keyword: Ginger, Green Beans, Mushrooms

Servings: people

Calories: 146kcal

Author: Eating With Deb

Equipment

Medium stainless steel saute pan and spoon
Cutting board and knife

Ingredients

2 cups frozen beans
2 cups button mushrooms quartered, about 10 mushrooms
2 tsp toasted sesame oil
2 tsp soy sauce or wheat free tamari
2 tsp ginger fresh, minced
1 tsp garlic fresh, minced
2 tsp toasted sesame seeds

Instructions

Heat a medium stainless steel saute pan on medium heat. Add 1 teaspoon of the sesame oil and the mushrooms. Saute for about 3 minutes until the mushrooms are nice and golden brown.
Add the other teaspoon of sesame oil and the rest of the ingredients, scraping up the bits that are stuck to the bottom of the pan, and saute for another 2 or 3 minutes until the beans are heated through.
Enjoy!

Notes

For an alternative, switch out the beans with broccoli.

Nutrition

Asparagus is a very versatile vegetable that pairs well with a wide variety of main courses and meats. It cooks within a couple of minutes and can be as fast as doing a quick steam or sauteed with butter, salt, and pepper, or fancied up a bit with some sauteed mushrooms and a balsamic reduction.

As usual, start by gathering and prepping your ingredients. To trim the asparagus, I grab a hold of the bottom of the asparagus in one hand and the other hand I grab on the stem about 2 inches from my first hand. Then bend the asparagus and it will snap where the “woody” part stops and the stem becomes tender. Most of the rest of the bunch of asparagus will match up to the same length, so line up the one you snapped off with the rest and cut off the ends. Or you can snap each individually.

Slice your mushrooms, chop your garlic – if you don’t have a jar of minced garlic in your refrigerator, and make sure you have shredded Parmesan and bacon bits. I chop up a package of raw bacon and cook it, drain the grease, put it in a resealable bag in my freezer so it is ready any time I want bacon bits. I also buy large bags or tubs of shredded Parmesan cheese and keep it in my freezer for when I need it.

Heat a large stainless steel pan and add the oil and mushrooms. You can certainly use a non-stick pan, but the mushrooms won’t brown as well. Saute until the mushrooms are brown.

Then add garlic and balsamic vinegar and a few turns of your pepper grinder. Simmer until the vinegar is reduced in half – this will only take about 5 minutes.

Add the asparagus, cover with a lid and simmer for another 2 minutes, tops. If you wanted you could cut the asparagus into bite size pieces before adding it to the mushrooms and vinegar. When you add cut asparagus, stir it into the sauce for a minute or 2.

It is ready to eat. Top it with bacon bits, shredded Parmesan cheese, even some chives or toasted walnuts taste great too.

Enjoy!

Print Recipe

Asparagus and Mushrooms in a Garlic Balsamic Reduction

I love the time of year when asparagus is in season. Add some sauteed mushrooms, balsamic, little bacon and parmesan cheese and you have a great vegetable side dish to go with about any meal.

Prep Time10

Cook Time10