Lemony Green Beans with Shiitake Mushrooms
Bright, zesty, and packed with earthy flavors, these Lemony Green Beans with Shiitake Mushrooms offer the perfect balance of freshness and savory richness. Crisp-tender green beans are paired with meaty shiitake mushrooms, then elevated with a vibrant drizzle of fresh lemon juice and a fragrant sprinkle of lemon zest. A delicate garlic sauté sets the stage for this quick and healthy side dish, while hints of parsley and optional red pepper flakes add depth and a subtle kick. Ready in just 25 minutes, this versatile recipe works wonderfully alongside roasted meats, grilled fish, or even a hearty grain bowl. Perfect for weeknights or festive occasions, it’s a bright and flavorful addition to your table that’s sure to impress. Keywords: lemony green beans, shiitake mushroom recipe, healthy side dish, quick vegetable recipe, vibrant vegetarian sides.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams green beans
- 200 grams shiitake mushrooms
- 1 whole lemon
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons water
Instructions
Trim the green beans by cutting off the stem ends and set aside.
Clean the shiitake mushrooms by wiping them gently with a damp paper towel. Remove the stems and slice the caps into thin strips.
Zest the lemon into a small bowl, then juice the lemon into another bowl. Set both aside.
Peel and finely mince the garlic cloves.
In a large skillet or sauté pan, heat olive oil over medium heat.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant. Be careful not to burn the garlic.
Add the sliced shiitake mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until they have softened and released their moisture.
Push the mushrooms to one side of the pan and add the green beans to the other side. Pour 2 tablespoons of water into the pan, cover with a lid, and steam for 3-4 minutes until the beans are tender but still crisp.
Remove the lid and mix the green beans with the mushrooms. Season the mixture with salt, black pepper, and optional red pepper flakes, stirring to combine.
Pour the lemon juice over the vegetables and toss well to coat. Cook for an additional 1-2 minutes to let the flavors meld.
Remove the pan from heat and sprinkle the lemon zest and chopped parsley over the vegetables.
Transfer to a serving dish and serve warm as a vibrant side dish.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 21.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1796 mg | 38% | |
*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.
