Asian green beans with wild mushrooms and Cipollini onions
These three vegetables complement each other and are packed with nutrients
160 cal
Serves 4
Prep time
0h 5m
Cook time
0h 35m
Total time
0h 40m
Ingredients
Directions
-
Step 1
In a large skillet sprayed with vegetable oil, add mushrooms and oil and sauté on medium heat until mushrooms lose their moisture, about 8 minutes. -
Step 2
Peel onions and slice in half. Add to mushrooms and sauté on medium-low heat for about 10 minutes until soft and caramelized, stirring often. -
Step 3
Add stock and continue cooking, covered, on a low heat for another 15 minutes, until soft. -
Step 4
Meanwhile, boil or microwave green beans for about 3 minutes or until beans are still crispy and bright green. Drain and add to onion and mushroom mixture along with sesame oil, tamari, and salt and pepper.
Tips
-
Use any mushroom or combination of mushrooms you like. I like meatier mushrooms such as oyster, shiitake, or king trumpet. If you are using regular mushrooms, be sure to cook them well on a higher heat to eliminate all the moisture. If you can’t find Cipollini onions, use shallots cut into wedges.
Nutritional information
Per serving (1 of 4)
- Calories
- 160
- Protein
- 8 g
- Sodium
- 70 mg
- Total fat
- 3 g
- Carbohydrates
- 30 g
- Fibre
- 12 g
- Sugars
- 12 g
