Green Beans and Shiitake Mushrooms

Oh I had a terrible nights sleep last night. Woke up after four hours and could not go back to sleep. My mind just races and I start remembering who I need to write or call and things I need to do at the office. When this happens, I write a note. In bed. In the dark. And I try not to have the sound of note taking or ripping paper wake up my husband. I keep a pad and pen right by my bedside to do this. Well this morning, I had no less than twelve notes to myself!! I have been doing this for some time and really, I’ve found it is an efficient way of working for me. I remember and get a lot of stuff done. But one night over this past weekend, I wrote a note to myself in the middle of the night and although I always check to make sure that the pen tip is out (in the dark) before writing, this time, the pen didn’t have ink! So all I could see was the impression of the writing. But no worries, when morning came I marched out to my art studio and rubbed some black charcoal on it and I was able to read that sucker! Last night, I finally went back to sleep after some meditation and dreamt a long dream. Then I woke up again! But then I went back to the same dream. Ever do that? One of the notes to myself was to tell you about this great way of cooking Green Beans and Shiitake Mushrooms. Low fat for Zach and super yummy. I hope you’ll give it a go – and sleep better than I do!

The beauty of this simple recipe is that the green beans are boiled crisp tender and the richness of just the little bit of butter and oil is combined with the lovely mushrooms and this is what gives a big flavor to the dish. The contrast of the rich mushrooms with the crispness of the green beans makes it! Makes it interesting, delicious, clean tasting and so very good for you. Make it with LOVE, know you’re serving healthy great food.

GREEN BEANS AND SHIITAKE MUSHROOMS – serves 4

1 lb. of green beans or 4 handfuls, washed and strings removed
15 – 20 shiitake mushrooms, caps wiped clean with a damp paper towel, stem ends trimmed, stems removed and minced, caps sliced into 4 slices each
1 tbs. of olive oil
1 tbs. butter
Salt
Pepper

Heat a large pot of water to boil. Salt with coarse sea salt and throw in green beans and stir. Leave in for 3 – 5 minutes until crisp tender. Taste one to see if it’s done to your liking but remember they will keep cooking when off of the heat. Remove from heat, drain thoroughly then pat dry with a clean linen tea towel and keep warm while you finish cooking the mushrooms.

Meanwhile, place a skillet over medium-high to high heat with the butter and olive oil. As soon as the butter foam begins to subside, spread the mushrooms out evenly over the bottom of the pan and do not touch for 3 minutes. Then toss and shake the pan for 2 minutes. (During the sauté, the mushrooms will at first absorb the fat. Then in 2 – 3 minutes, the fat will reappear on their surface and the mushrooms will begin to brown.) Mushrooms should be browned lightly. Season to taste with salt and pepper. Fold and combine with the green beans.

The whole dish will probably need more salt. I use fine sea salt for this. Taste and salt to your liking.