Enter these butter-bathed green beans with mushrooms and frizzled shallots made entirely on the stovetop. Nailing the balance of textures—green beans that still have some bite, well-browned ...

green beans, fried onions, and a cream sauce. Some people substitute snack crackers for fried onions, but the rest of the ...

Remove from the heat. In a large bowl, toss the green beans with the cornstarch and transfer to a 13-by-9-inch baking dish or 3-quart casserole dish. Pour the mushroom mixture evenly over the ...

At his San Francisco restaurant, the Slanted Door, the late chef Charles Phan stir-fried green beans and meaty mushrooms in peanut oil for customers who wanted a satisfying vegetarian dish.

Hartigan recommends bulking up what you’ve got by sauteing the green beans with mushrooms, which can be served over a bed of greens and topped with a dijon vinaigrette. Just remember that more ...

Slit the skins of the broad beans with a small sharp knife and remove them. Wipe over the mushrooms and trim stems if necessary. If large, cut in halves. Heat oil in a wok and when hot add beans and ...

(You should have about 2 quarts of stock.) Set aside. Wipe Dutch oven clean. Make the green beans: Melt butter in Dutch oven over medium-low. Add garlic, and cook, stirring occasionally ...