Categories: side dish

Ingredients

• 1 pound green beans, trimmed
• 1 pound yellow wax beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste

Directions

1. Bring a large pot of water to a boil.

2. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.)

3. Drain well.

4. Meanwhile, heat oil in a large heavy skillet over medium heat.

5. Add garlic and cook, stirring, until fragrant, about 1 minute.

6. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes.

7. Season with 1/4 teaspoon salt and pepper.

8. Reserve 1 tablespoon of the mushrooms for garnish.

9. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes.

10. Season with the remaining 1/4 teaspoon salt and pepper.

11. Serve topped with the reserved mushrooms.

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