SAUTEED STRING BEANS AND PORTOBELLO MUSHROOMS
This colorful dish packs an energetic punch—lemon and the color green supports the Liver and mushrooms, an earth element, are used to cleanse the body.
This colorful dish packs an energetic punch—lemon and the color green supports the Liver and mushrooms, an earth element, are used to cleanse the body.
[cooked-sharing]
3 cups frozen stringbeans, trimmed
2 large portobello mushroom caps, washed and sliced into 1/2” strips
3 cloves garlic, minced
2 Tablespoons olive oil
Juice of 1/2 lemon
1/2 cup panko breadcrumbs
Zest of 1 lemon
Salt, to taste
1Warm olive oil in a large sauté pan. over medium heat. Add the garlic and sauté about 30 seconds, until fragrant.
2Add the mushrooms to the pan and sauté for about 2 minutes, until they begin to soften.
3Add the stringbeans and cook uncovered, until the beans are cooked through yet still crisp.
4Place the vegetables in a serving platter and squeeze the lemon juice evenly over the top.
5Rinse and dry the warm sauté pan and return to the heat.
6Add a drizzle of olive oil to the pan, along with the panko and lemon zest. Mix the panko and zest around in the pan for about 1 minute, or until the panko begins to brown.
7Top the vegetables with the panko and zest mixture. Serve warm.
Ingredients
3 cups frozen stringbeans, trimmed
2 large portobello mushroom caps, washed and sliced into 1/2” strips
3 cloves garlic, minced
2 Tablespoons olive oil
Juice of 1/2 lemon
1/2 cup panko breadcrumbs
Zest of 1 lemon
Salt, to taste
Directions
1Warm olive oil in a large sauté pan. over medium heat. Add the garlic and sauté about 30 seconds, until fragrant.
2Add the mushrooms to the pan and sauté for about 2 minutes, until they begin to soften.
3Add the stringbeans and cook uncovered, until the beans are cooked through yet still crisp.
4Place the vegetables in a serving platter and squeeze the lemon juice evenly over the top.
5Rinse and dry the warm sauté pan and return to the heat.
6Add a drizzle of olive oil to the pan, along with the panko and lemon zest. Mix the panko and zest around in the pan for about 1 minute, or until the panko begins to brown.
7Top the vegetables with the panko and zest mixture. Serve warm.
SAUTEED STRING BEANS AND PORTOBELLO MUSHROOMS
