Green Beans with Mushrooms

This is another of my quick and easy side dishes. The green beans remain nice and crunchy while the mushrooms bring that earthy texture to the dish, whilst the onions add just the right amount of sweetness.

Photography by Robert Demetrius

½ pounds green beans

4 ounces mushrooms, sliced (cremini and white button)

1 teaspoon dried French thyme leaves

½ sweet onion, finely diced

¼ teaspoon salt

1/8 teaspoon black pepper

1 tablespoon olive oil

Heat your skillet at medium high heat. Add 1 tablespoon olive oil and toss in the green beans. Sauté for 1 minute then add the finely diced sweet onion and toss occasionally for another minute before adding 4 ounces of sliced mushrooms. Continue to toss for 5 minutes. Add ¼ teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon dried French thyme leaves, then turn off the heat, cover the skillet and let rest for a further 5 minutes. Uncover and your side dish is ready. The heat will cook the beans a bit further, but the beans will remain nice and crisp.

This serves 2. Voilà. Now that was really easy. Just double the recipe if you need to serve 4 persons.