Vegan Blistered Green Beans and Mushrooms

About

This delicious Vegan Keto Blistered Green Beans and Mushrooms are the perfect side dish to any Vegan Keto recipe. Baby portobello mushrooms that have been quartered are sauteed in ample amounts of olive oil and salt, then are deglazed with apple cider vinegar which gives them a pleasant tartness. The mushrooms are removed from the hot pan and set aside. The green beans are cooked in the residual olive oil until nicely blistered on all sides. Both the mushrooms and the green beans are seasoned with salt again and tossed together. The side dish should be served immediately.

Do I have to use mushrooms?

No, feel free to remove the mushrooms from the recipe. It will also lower the net carb content.

What other seasonings can I add?

Feel free to add sliced kalamata olives or sundried tomatoes for a lovely fermented/umami flavor.

What kind of green beans should I use?

Please opt for fresh green beans as canned and frozen tend to become very soft after cooking. Fresh green beans retain a nice crunch that is quite palatable!

Serving suggestion

Feel free to pair green beans and mushrooms with other Vegan Keto recipes like this Keto Vegan Sesame Crusted Tofu.

Ingredients

2 tablespoon extra virgin olive oil
8 oz mushrooms
¼ teaspoon coarse kosher salt
1 ½ teaspoon apple cider vinegar
1 lb green beans (string beans), raw
½ teaspoon coarse kosher salt

Instructions

Wash the green beans and slice the stems from the mushrooms. Quarter the mushrooms.
Preheat a large nonstick skillet over medium-high heat until hot. Add in the olive oil and swirl the pan. Add in quarter baby portobello mushrooms, stir them occasionally to allow them to brown nicely, then season mushrooms with ¼ tsp of kosher salt. Then once they are nicely browned, deglaze the pan with the vinegar.
Remove the cooked mushrooms to a bowl.
Add the green beans to the residual oil in the pan. Allow the beans to cook for 4-5 minutes, adding 2 tbsp of water halfway through the cooking time to help steam them.
Once browned in spots, toss the mushrooms back in with the beans and cook for 30 seconds to 1 minute to help drive off the moisture from the mushrooms. Serve immediately!