GREEN BEANS WITH SAGE AND MUSHROOMS

WHICHEVER VARIETY OF MUSHROOM YOU CHOOSE, LOOK FOR ONES THAT ARE FIRM, EVENLY COLORED, AND DRY LOOKING. AVOID THOSE THAT HAVE SOFT OR DARK BROWN POTS OR ONES THAT APPEAR WET.

START TO FINISH 30 minutes

• 2 lb. fresh green beans, trimmed if desired
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3 to 4 cloves garlic, thinly sliced
• 12 oz. fresh mushrooms, such as cremini, button, porcini, or stemmed shiitake, halved lengthwise
• 3 Tbsp. snipped fresh sage
• Coarse sea salt
• Freshly ground black pepper

1. In a large covered saucepan cook green beans in a small amount of boiling salted water 3 to 4 minutes or just until crisp-tender; drain. Immediately plunge beans into ice water; let stand 3 minutes. Drain.

2. In an extra-large skillet heat oil and butter over medium heat. Add garlic; cook and stir just until golden brown. Add mushrooms; cook 6 to 8 minutes or until tender, stirring occasionally. Add green beans. Cook 5 to 8 minutes or until heated through, stirring occasionally. Remove from heat. Stir in sage; season to taste with salt and pepper. MAKES 8 SERVINGS.

PER SERVING 112 cal., 6 g fat (2 g sat. fat), 8 mg chol., 150 mg sodium, 14 g carb., 4 g fiber, 3 g pro.