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This recipe for Italian green beans and mushrooms is a simple recipe that can be used to get back on the healthy food path that we lost during the holidays.
And it is that, who more or who less, all we have skipped the good guidelines and we have let ourselves go. Some of us have exceeded our meals, others have gone crazy with our schedules and now we have to return little by little to normality.
But do not be overwhelmed and think that it is a daunting task. You just have to search simple recipe that will help us get hooked on the pleasure of cooking and eating healthy.
Green beans and Italian mushrooms
A simple dish, easy to make that you can use as a garnish or as a first course.
Want to know more about Italian green beans and mushrooms?
To make this dish you can use both flat beans like bobby type round beans. Lately I am cooking more with the latter because they are more tender and I notice that I need less time to prepare my dishes.
This time I have used frozen beans And, the truth is, I didn't need to cook them separately because they were made with their own juice. If you use green beans fresh you still have to extend the time or add a little water so that they are tender before adding the mushrooms.
Use mushrooms that are rather small and, if you can't find them, you can use the big ones but cut them into eight parts so that you have rather small pieces.
You can use both the whites, from Paris, as well as the browns or Portobello. For this recipe I have used white mushrooms since I prefer to vary and use the browns in other types of recipes.
The tomato sauce better it is home. There is a big difference in taste and, above all, allows you to have a lot of control of the ingredients that are used.
Take the opportunity to use one of those homemade preserves What have you done taking advantage of the tomatoes from your garden ... or from the neighbor's garden !!
You can adjust the amount of oregano to your liking but, in any case, it is the protagonist of this recipe so do not do without it.
As you will see in the ingredient list, this recipe is vegan, suitable for gluten, lactose and egg intolerant.
Can be transported very good and, if you eat at the office, you will only have to heat it for a few minutes to make it delicious again.
Without a doubt this recipe for green beans and Italian mushrooms will give you play in the kitchen and you can use it as a first course or as a garnish.
More information - Portobello mushrooms stuffed with ricotta, chili and lime / Thick tomato sauce