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
Try to get very young green beans which have not developed fibrous strings on the side to cut down both prep time and cooking time.
Ingredients
- 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
- salt
- pepper
- cayenne powder
Instructions
- 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.
Notes
Updated from a post originally published in February 6, 2017
Mashed Potato Pancakes
»