Lemon Beans and Mushrooms
Brighten up your table with this irresistibly zesty recipe for Lemon Beans and Mushrooms! Designed to be simple yet flavorful, this dish pairs tender, crisp green beans with the earthy charm of cremini mushrooms, all brought to life with a vibrant blend of fresh garlic, tangy lemon juice, and fragrant lemon zest. A quick blanch ensures the beans retain their brilliant green hue and crunch, while buttery sautéed mushrooms add a savory depth. This easy side dish, finished with a sprinkle of fresh parsley, comes together in just 25 minutes, making it perfect for busy weeknights or elegant dinners alike. Gluten-free, vegetarian, and bursting with citrusy goodness, Lemon Beans and Mushrooms is sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 300 grams green beans
- 250 grams cremini mushrooms
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Wash and trim the green beans, removing any rough ends.
Slice the cremini mushrooms into thin slices, roughly 5 mm thick.
Mince the garlic cloves and set aside.
Bring a pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes until tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Push the mushrooms to one side of the skillet and add the butter to the other side. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the blanched green beans to the skillet with the mushrooms and garlic. Toss everything together to combine.
Reduce the heat to low and stir in the lemon juice, lemon zest, salt, and black pepper. Mix well to ensure the beans and mushrooms are evenly coated in the lemony sauce.
Remove the skillet from heat and garnish with freshly chopped parsley.
Serve immediately while warm as a side dish or light vegetarian dish.
Nutrition Facts
Calories |
128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
