The white wine gives a nice flavor to these sauteed green beans and mushrooms. Sun-dried tomatoes are optional, but provide a nice contrasting color.
We picked our first ripe green beans from the garden this week. We got things started a little late this year despite the warmer than normal spring weather.
Although I usually just steam the fresh vegetables, I made something a bit more on the gourmet side. The white wine gives a nice flavor and the sun-dried tomatoes provide a contrasting color.
I also threw in a can of mushrooms just because I had it. This sauteed green beans and mushrooms with sun dried tomatoes recipe is something that I will most likely make again.
You will feel like you’ve stepped into a fancy restaurant when you serve these dressed up green beans. And, it certainly has a lot more flavor than my standard steamed vegetables.
Developing recipes for this site has really stepped up my cooking. It used to be just plain old grilled meats and steamed vegetables for me.
My husband actually prefers the simple meals. But, I like to up the flavor and prefer the fancier dishes.
Unlike me, hubby isn’t into wine or sun dried tomatoes. In fact, he’s not a fan of tomatoes unless it’s used in ketchup or pizza sauce.
So, I was the only one eating these sauteed green beans with mushrooms and sun dried tomatoes. Mushrooms are another thing my husband won’t eat.
Unfortunately, the kids also picked up my husband’s picky eating habit. My son will at least give things a try.
However, it just means there’s more of these sauteed green beans and mushrooms for me! Just because they don’t like to venture beyond simple doesn’t mean I can’t.
I don’t know what it is, but kids today seem to be much pickier than when I was a kid. Back then, if you didn’t eat what you were given, you basically went hungry.
In our home, I try not to give in to being a restaurant serving each person what they like. I make a dish and if they choose not to eat it, they have to find something else.
I’m just too busy to be making separate dishes for everyone. I stock frozen dinners and convenience food for the rest of the family
In the family I grew up in, we rarely refused a dish that was served to us. My parents didn’t have a lot of money so we learned to eat what was given.
At least my husband eats green beans. I just have to cook them to his liking.
I just discovered a low carb gluten free Ratatouille over at Honest and Truly. So, I’m going to give it a try with our garden veggies.
Sauteed Green Beans and Mushrooms with Sun Dried Tomatoes
Sauteed Green Beans and Mushroom
- 1 pound fresh green beans cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons minced garlic
- 1/2 cup dry white wine
- 6.5 ounces canned mushrooms drained, or use fresh
- 2 tablespoons sun dried tomatoes coarsely chopped (optional)
- 1-2 teaspoons fresh thyme or equivalent dried
- Cook green beans in salted boiling water about 4 minutes.
- Drain and cool.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and cook until lightly browned.
- Add wine, mushrooms, tomatoes and thyme.
- Increase heat to high and bring to a boil for 2 minutes until most of the wine evaporates.
- Remove from heat and mix in green beans.
- Season to taste with salt and pepper, if desired.
- % Carbs: 18%
- % Protein: 36%
- % Fat: 104%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.