Green and Yellow Beans with Wild Mushrooms

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

Directions

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.

Substitution note: If you can’t find wild mushrooms, use button or cremini mushrooms.

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