If you’d like to turn those green beans into dinner, try this recipe from adapted from seriouseats.com. It calls for button mushrooms but if you can get to a farmers market this weekend I hope you can find some local mushrooms to use instead.
Ingredients:
4 tablespoons unsalted butter, divided 3 cups onion quarters Kosher salt and freshly ground black pepper 2 pounds green beans, trimmed 2 tablespoons canola or vegetable oil 1 pound button mushrooms, washed, trimmed, and cut into quarters 1 medium shallot, finely chopped 4 medium cloves garlic, minced (about 4 teaspoons) 1 teaspoon picked fresh thyme leaves 1 teaspoon soy sauce 1 teaspoon juice from 1 lemon
Preparation:
Melt 3 tablespoons butter in a large non-stick or cast iron skillet over medium heat. Add onions, season well with salt and pepper, reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel brown.
Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until tender-crisp, about 3 minutes. Drain and run under cool running water until at cold. Set aside.
Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms and cook, stirring occasionally, until they’ve released all their liquid and are browned, about 10 minutes total, reducing heat if oil starts to smoke excessively. Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining tablespoon butter and cook, stirring, until fragrant, about 30 seconds. Add soy sauce and toss to combine.
Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine. Serve immediately.