Sautéed Green Beans Side (Print Version)

# Ingredients:

→ Fresh Vegetables

01 - 1 pound fresh green beans, ends snipped off and sliced into bite-sized pieces (about 1½ inches)
02 - 12 ounces baby bella mushrooms, cleaned and thinly sliced
03 - 1 large shallot, peeled and finely diced

→ Herbs & Seasonings

04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves, minced
06 - ¼ teaspoon kosher salt, plus more to taste
07 - ¼ teaspoon freshly ground black pepper, plus extra if needed

→ Cooking Essentials

08 - 2 teaspoons extra virgin olive oil

# Instructions:

01 - Fill a large mixing bowl with cold water and add plenty of ice cubes. This will help keep your green beans bright green and crispy. Set it aside near your stove.
02 - Bring a large pot of salted water to a rolling boil over high heat. Drop in your trimmed green beans and let them cook for about 2 minutes until they're tender but still have a nice snap to them. The exact timing depends on how thick your beans are, so keep an eye on them.
03 - Pour the beans into a colander to drain off the hot water, then quickly plunge them into your prepared ice bath. This stops the cooking process immediately and locks in that gorgeous green color. Once they're completely cooled, drain them well and set aside.
04 - Warm the olive oil in a large nonstick skillet over medium-high heat. Toss in your diced shallot and sliced mushrooms, stirring occasionally. Let them cook until the mushrooms release their moisture and turn golden brown, which should take about 3 to 4 minutes.
05 - Add your blanched green beans to the skillet with the mushrooms. Stir everything together and cook for another 1 to 2 minutes, tossing frequently so everything heats through evenly.
06 - Sprinkle in the fresh parsley, thyme, salt, and pepper. Give everything a good stir to distribute the herbs evenly, then cook for one more minute to let the flavors meld together beautifully.
07 - Transfer to a serving dish and enjoy while it's hot, or let it cool to room temperature if you prefer. Either way, it's absolutely delicious!

# Notes:

01 - This dish works wonderfully as a Thanksgiving side or alongside any weeknight dinner.
02 - The ice bath technique keeps the green beans vibrant and prevents them from getting mushy.
03 - You can prep the blanched beans a few hours ahead and just do the sautéing right before serving.
04 - Feel free to swap crimini mushrooms for white button mushrooms or even shiitake if you prefer.

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