Note: When my sister Emmalie and her husband Stephen visited the Forest of the Rusty Squirrel last time, she started playing with fresh green beans. This recipe is the result of that evening’s experiment along with a little experimenting of our own.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- Fresh green beans, snapped and washed – the amount is up to you; for two of us, about two cups is adequate, but this can be easily scaled for volume
- Cauliflower – about ¼ to ½ cup washed and chopped; increase amount with volume of green beans
- 4-5 Portabella mushrooms sliced
- One small to medium onion, chopped
- Two cloves garlic, chopped
- 1 teaspoon Worcestershire sauce
- Salt/pepper to taste
Directions
- Saute onion over medium low heat
- Add green beans and continue over medium low heat until color starts to change
- Add cauliflower, garlic and mushrooms and saute until all veggies are tender
- Add Worcestershire sauce, stir it in, serve
- As veggies begin to get tender, reduce heat to make sure you do not burn garlic or onions
- In cooking this dish, treat it as a stir-fry concoction and stir constantly
Total cooking time about 30 minutes
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