Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions
Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions is a gluten free and vegetarian side dish. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 208 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you have button mushrooms, soy sauce, kosher salt and pepper, and a few other ingredients on hand, you can make it.
Instructions
Melt 3 tablespoons butter in a large non-stick or cast iron skillet over medium heat.
Add cipollini onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown, about 45 minutes total.
Meanwhile, bring a large pot of salted water to a boil.
Add beans and cook until tender-crisp, about 3 minutes.
Drain and run under cool running water until at cold. Set aside.
Heat oil in a large saucepan over high heat until lightly smoking.
Add mushrooms and cook, stirring occasionally, until they've released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper.
Add shallots, garlic, thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about 30 seconds.
Add soy sauce and toss to combine.
Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine.