4 servings / 40 min
Prep 5 min / Cook 35 min
- 1/2 lb (225 g) wild mushrooms, sliced
- 2 tsp (10 mL) vegetable oil
- 1 lb (450 g) Cipollini onions
- 1/3 cup (80 mL) sodium reduced vegetable or chicken stock
- 2 lb (900 g) green beans, trimmed
- 1 tbsp (15 mL) sesame oil
- 1 tbsp (15 mL) sodium reduced tamari or sodium reduced soy sauce
- 1/8 tsp (0.5 mL) pepper
- In a large skillet sprayed with vegetable oil, add mushrooms and oil and sauté on medium heat until mushrooms lose their moisture, about 8 minutes.
- Peel onions and slice in half. Add to mushrooms and sauté on medium-low heat for about 10 minutes until soft and caramelized, stirring often.
- Add stock and continue cooking, covered, on a low heat for another 15 minutes, until soft.
- Meanwhile, boil or microwave green beans for about 3 minutes or until beans are still crispy and bright green. Drain and add to onion and mushroom mixture along with sesame oil, tamari, and salt and pepper.
Tip: Use any mushroom or combination of mushrooms you like. I like meatier mushrooms such as oyster, shiitake, or king trumpet. If you are using regular mushrooms, be sure to cook them well on a higher heat to eliminate all the moisture. If you can’t find Cipollini onions, use shallots cut into wedges.
Rose Reisman is an award-winning entrepreneur, caterer, author and media personality – not to mention, a mother of four and grandmother of three! As a registered nutritional consultant armed with an MBA, Rose has taken her passion for healthy living and developed it into a multi-faceted enterprise making her one of Canada’s leading authorities on the art of eating and living well.
Nutritional info per serving (1 of 4)
- Calories 160
- Protein 8 g
- Total fat 3 g
- Carbohydrates 30 g
Fibre 12 g
Sugars 12 g
- Sodium 70 mg