Green Beans With Marinated Mushrooms

Still working on Lauren’s birthday dinner. Now it is the side dishes I served with the Crying Lamb. Crying Lamb One of the dishes I served was green beans with marinated mushrooms. I love both green beans and mushrooms, so this was a win/win, at least for me. 🙂

Green Beans with Marinated Mushrooms

You can use either baby portabella, button or cremini mushrooms. I tend to use the baby portabellas most of the time, since they are my favorites, though I love all mushrooms.

I made some lemon zest with the lemons, lemon juice and Kosher salt first, and let it set until the rinds were softened.

1 TBSP garlic, sliced very thin

1 tsp lemon peel, chopped fine

1/3 cup lemon juice

1/2 cup olive oil

1/4 cup lemon olive oil, optional

1 TBSP fresh parsley, chopped fine

1 TBSP fresh basil, chiffonade fine

1-2 sprigs fresh rosemary, chopped fine

1-2 TBSP Peruvian peppers

salt & fresh ground black pepper to taste

2 cups mushrooms, quartered

1 TBSP green onions, sliced thin

1/2-3/4 lb cooked green beans

Cook the green beans until they are al dente in boiling water, then drain.

Combine all the rest of the ingredients together and mix well.

Add the mushroom and herb mixture over the cooked green beans and enjoy. Or you can serve it all over a bed of greens, lettuce of your choice, or spinach and make into a salad if you prefer. No matter how you serve it, I promise you are going to love it. 🙂 We did.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.