This is my nephew’s favorite side dish for Thanksgiving. Easy to make and adds some color to your Thanksgiving plate.
- 6 tablespoons (3/4 stick) butter
- 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 2 shallots, chopped
- 2 garlic cloves, minced
- 2 pounds slender green beans, trimmed
- 2/3 cup canned low-salt chicken broth
Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and sauté until tender, about 5 minutes. Transfer mushrooms to medium bowl.
Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic and sauté until tender, about 2 minutes.
Add green beans and toss to coat with butter. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and green beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.