Green Beans in brown VeganButter with Mushrooms

Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread. The trick to beautiful vibrant green beans on your table is to dunk them in ice water right after cooking as directed in this recipe.

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Green Beans in brown VeganButter with Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Before starting, prepare a large bowl of ice water.
  2. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  3. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  4. Meanwhile, melt all but a teaspoon or so of the butter in a sauté pan until it becomes brown and nutty in aroma. Add the mushrooms and sauté over high heat to brown. Sprinkle with a little salt. Drain the green beans well, then add to the mushrooms in the pan and toss and turn until coated in brown butter and are heated all the way through. Season with salt and nutmeg.
  5. In a separate skillet, melt the remaining butter. Add the almonds and cook, stirring, until golden brown. Put the beans on a platter and top with the almonds. Serve hot.
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