"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Green beans with roasted tomatoes and wild mushrooms Recipe

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This recipe for Green beans with roasted tomatoes and wild mushrooms, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg fresh green beans
1 pkg cherry tomatoes (plum tomatoes are fine, too)
1/2 cup baby portobello mushrooms
1/2 cup shitake mushrooms
3 cloves fresh garlic
1 pinch thyme
1/3 cup olive oil
salt and pepper to taste

Directions:
Directions:
Pour olive oil in saute pan, add fresh garlic and mushrooms. Saute until mushrooms are soft. Pour a small amount of olive oil over cherry tomatoes and place in hot oven (about 400 degrees). Bake for about 10 minutes, or until soft and beginning to blacken slightly. Remove tomatoes and add to mushrooms and garlic mixture.
Steam green beans in water until fully cooked, but still slightly crisp. Add to tomatoes and mushrooms and stir. Season to taste.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is a very tasty and healthy side dish that will complement any meat. You can leave out the beans and you have a great country Tuscan-style dish, or simply change the vegetable to broccoli rabe or fresh spinach.

 

 

 

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