Broiled salmon with ginger peach glaze has become a standard weekday meal at my house. The question is what vegetable do I serve with it this meal. Frequently that choice is broccoli, but wife Jan has not been well and broccoli is a bit hard to digest. Jan decided that she could handle green beans, but plain steamed beans is a bit boring. Jan has already decided that she is having no difficulties with mushrooms, so off I went on a spur of the moment creation for two.
Karl’s Shiitake Green Beans
½ lb. blue lake green beans, cut into 1½ inch pieces
1-2 Tbs. ghee or butter
2 shiitake mushrooms, sliced finely
2 green onions, green parts only cut into 1½ inch pieces
Pinch black pepper, cracked
Pinch Kosher salt
1. Steam the green beans for 4-5 minutes.
Tip: While you could fry the beans, I usually prefer to steam my beans first.
Note: You want your beans to be just short of “tender crisp,” because you will be cooking them briefly a second time
2. Shock the beans in cold water to keep them from over cooking.
3. Heat the fat in a medium sauté pan over a medium high heat.
Tip: The advantage of using ghee is that there are no butter solids to brown or burn while you are frying your vegetables.
4. Sauté the mushrooms until browned on both sides.
5. Add the green beans, green onion, and sprinkle to taste with pepper and salt.
6. Toss to coat the beans with the seasoned butter.
7. When the beans are re-warmed, about another 1-2 minutes, serve warm.