From Taste of Home’s magazine “Simple & Delicious,” this veggie dish makes a great side and can easily be altered to serve with different styles of cuisine.
1 tbsp canola oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
3/4 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1 lb fresh green beans, trimmed
1 cup sliced fresh mushrooms
2 tsps butter
In a small bowl, combine the first seven ingredients and set aside. In a large skillet, saute green beans and mushrooms in butter until almost tender. Add seasoned mixture and bring to a boil. Reduce heat and simmer for 5 minutes or until veggies are nice and tender. Voila!
Some easy substitutions and alterations:
Olive oil or vegetable oil for canola oil (which is just not in my cupboard for some reason)
Swap cider vinegar for soy sauce or thin teryaki sauce when serving with a Chinese dish, with brown rice on side.
A note about black pepper: I heard from a reliable source (the Food Network) that pepper burns. I would suggest leaving it out and sprinkling the veggies with fresh ground black pepper at the end. I haven’t tried this myself because I just learned this interesting tidbit, but there is always next time.
Both times I made this dish (once with cider vinegar and once with soy sauce) there was liquid left over. During the soy sauce run, I removed the veggies and threw some whole raw almonds into the remaining liquid and heated for a couple minutes, then tossed the almonds with the green beans and mushrooms. Yum!
