- 6 tablespoons (3/4 stick) butter
- 2 garlic cloves, minced
- 8 ounces Kentucky Fresh Shiitake Mushrooms, stemmed, caps sliced
- 2 pounds slender Kentucky Fresh Green Beans, trimmed
- 2 shallots, chopped
- 2/3 cup canned low-salt chicken broth
Melt three tablespoons butter in large nonstick skillet over medium-high heat. Add shiitake mushrooms and saute until tender, about five minutes.
Transfer mushrooms to medium bowl. Melt remaining three tablespoons butter in same skillet. Add shallots and garlic and saute until tender, about two minutes. Add green beans and toss to coat with butter. Pour broth over green bean mixture.
Cover and simmer until liquid evaporates and green beans are crisp-tender, about ten minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.
Yield: eight servings.