SAUTEED STRING BEANS AND PORTOBELLO MUSHROOMS
This colorful dish packs an energetic punch—lemon and the color green supports the Liver and mushrooms, an earth element, are used to cleanse the body.
This colorful dish packs an energetic punch—lemon and the color green supports the Liver and mushrooms, an earth element, are used to cleanse the body.
[cooked-sharing]
Warm olive oil in a large sauté pan. over medium heat. Add the garlic and sauté about 30 seconds, until fragrant.
Add the mushrooms to the pan and sauté for about 2 minutes, until they begin to soften.
Add the stringbeans and cook uncovered, until the beans are cooked through yet still crisp.
Place the vegetables in a serving platter and squeeze the lemon juice evenly over the top.
Rinse and dry the warm sauté pan and return to the heat.
Add a drizzle of olive oil to the pan, along with the panko and lemon zest. Mix the panko and zest around in the pan for about 1 minute, or until the panko begins to brown.
Top the vegetables with the panko and zest mixture. Serve warm.
Ingredients
Directions
Warm olive oil in a large sauté pan. over medium heat. Add the garlic and sauté about 30 seconds, until fragrant.
Add the mushrooms to the pan and sauté for about 2 minutes, until they begin to soften.
Add the stringbeans and cook uncovered, until the beans are cooked through yet still crisp.
Place the vegetables in a serving platter and squeeze the lemon juice evenly over the top.
Rinse and dry the warm sauté pan and return to the heat.
Add a drizzle of olive oil to the pan, along with the panko and lemon zest. Mix the panko and zest around in the pan for about 1 minute, or until the panko begins to brown.
Top the vegetables with the panko and zest mixture. Serve warm.
