Page 13 - UMass2018_CookBook

Green Bean and Mushroom Medley
Blue Family, Bennington, VT
“This is one of our family’s favorite side dishes. It’s a nice change from just serving plain green beans and goes well with all types of meats.” — Joy Blue
Preparation
1. Bring a medium saucepan of water to a boil. Add the green beans, cover and cook until tender-crisp. Drain in a colander.
2. Melt the butter or warm the oil in a large skillet over medium heat. Add the onion, mushrooms and carrots and cook until almost tender. Lower the heat to medi- um-low, cover and simmer 3 minutes.
3. Stir in the green beans, salt, seasoned salt, garlic powder and white pepper. Raise the heat to medium, cover and cook for 5 minutes.
Ingredients
Serves 4
1 1⁄2 pounds green beans, trimmed and cut into 1-inch pieces or 1 (1-pound) bag frozen extra-fine green beans
4 tablespoons unsalted butter or olive oil
1 yellow onion, sliced
8 ounces mushrooms, sliced
2 carrots, peeled and cut into thick strips
1 teaspoon salt
1⁄2 teaspoon seasoned salt 1⁄4 teaspoon garlic powder
1⁄4 teaspoon ground white pepper
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