Mushrooms and green beans sauteed in butter. The sauce is a mixture of yogurt and Japanese mayo. Dill is added for a delightful citrusy flavor. Cayenne powder is sprinkled just before serving to add a spicy contrast.
You may use any mushroom variety that you prefer; just don’t use canned because you won’t get much flavor from canned mushrooms.
Mushrooms and Green Beans
- 2 tablespoons plain yogurt
- 2 tablespoons Japanese mayo regular mayo will work too
- ½ teaspoon chopped dill divided
- 1 handful green beans
- ½ cup bunashimeji or your preferred mushroom variety
- 2 tablespoons butter
- ¼ teaspoon minced garlic
- cayenne powder
- Make the sauce by mixing together the yogurt, mayo and ¼ teaspoon dill. Set aside.
- String the green beans, as needed.
- Cut off the root ends of the bunashimeji. If using other mushroom variety, trim as needed and, if they are large, cut into small pieces.
- Heat the butter in a frying pan.
- Add the green beans, mushrooms and garlic.
- Toss around for a few seconds.
- Sprinkle with salt and pepper.
- Pour in a tablespoonful of water.
- Cover the pan, turn down the heat to low and allow the mushrooms and beans to cook for three to four minutes or until done.
- Transfer the cooked mushrooms and green beans to a shallow bowl.
- Drizzle the sauce over them.
- Sprinkle in the rest of the dill and as much cayenne as you like.
- Serve the mushrooms and green beans at once.