Green & Yellow Beans with Wild Mushrooms

10 servings, about 3/4 cup each

Active Time: 35 minutes

Total Time: 35 minutes

NUTRITION PROFILE
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines » INGREDIENTS
1 pound green beans, trimmed
1 pound yellow wax beans, trimmed
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
8 ounces wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (see Substitution Note)
1/2 teaspoon kosher salt, divided
Freshly ground pepper, to taste

PREPARATION
Bring a large pot of water to a boil. Add green beans and wax beans and cook until tender-crisp, about 4 minutes. (Cook for another minute or two if you like your green beans more tender.) Drain well.
Meanwhile, heat oil in a large heavy skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon salt and pepper.
Reserve 1 tablespoon of the mushrooms for garnish. Add the cooked beans to the mushrooms in the pan and cook, stirring to combine, until heated through, 1 to 3 minutes. Season with the remaining 1/4 teaspoon salt and pepper. Serve topped with the reserved mushrooms.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 1 and store in an airtight container for up to 1 day.
Substitution Note: If you can't find wild mushrooms, use button or cremini mushrooms.
NUTRITION
Per serving: 75 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 59 mg sodium; 272 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetables, 1 fat