Sauteed Green Beans and Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Green beans

  Snap beans, raw

  6 ¹³⁄₁₆ cup, pieces or 680g

• Garlic

  Raw

  1 clove or 3g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

Directions

1. Force beans, stemmed ends first, through frencher (if using; see cooks' note, below), then diagonally halve crosswise. Blanch beans in a 6-quart pot of " boiling salted water , uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saut beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.
3. NOTE: 85g raw green beans per serving Use half as much oil next time, by splitting up total oil evenly among batches of beans (cant cook em all at once if your4 making alot)

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