|CLASSIC pasta||green beans and shitake mushrooms|
This wonderful fall (actually any time of the year) combination probably ranks as one of our foremost all-purpose favorites, even served alone for a light lunch. Obviously perfect to accompany a wide variety of dishes, it also serves as an excellent starter, when followed by a heavy dish such as a stew.
(serves about four -- serves six as an appetizer)
Trim the stems of the mushrooms, and then cut them in slices, about 1/4 inch wide.
Cook the green beans in a large pot of salted, boiling water, until they are just barely tender. About four minutes. They should still be crisp. Drain.
Meanwhile, put the three tablespoons of olive oil and two tablespoons of butter in a saute pan. (we actually like a fairly large non-stick pan for this recipe). Add the sliced mushrooms, and cook over medium heat. Stir them around, coating them with the oil and butter. Cook until they are just soft and obviously cooked through (translucent). Do not overcook.
Add the cooked green beans to the saute pan. Add a half teaspoon of sea salt and a couple of grinds of pepper.
Add the last two tablespoons of butter. Stir and mix around and serve.
This dish can be served warm -- it does not always have to be hot.