Tuesday, October 18, 2016

Butter Parmesan Green Beans & Mushroom Salad


  • Butter, 2 sticks, softened at room temperature
  • Parmesan cheese (powder form), 3 tablespoons
  • Green beans, chopped, 6 cups
  • Mushrooms, canned (Walmart), 1 (1 1/2 cups)
  • Tabasco peppers, 2

  1. Boil 6 cups chopped green beans in very little water (barely submerged) with 2 Tabasco peppers.

    Note: Be very careful, Tabasco peppers are extremely hot and should not be eaten. Remove them once the green beans are dry and water had evaporated.

  2. In a glass bowl, add 2 sticks of butter and 1 teaspoon garlic powder and heat in the microwave until the butter has melted to clear liquid. Give it a little mix.

  3. Add 1 can of mushrooms (washed) and strained to the boiled green beans in the skillet.

  4. Add the melted garlic and butter and set on high heat to saute.

  5. After a minute of frying, add parmesan cheese and keep mixing.

  6. As the liquid butter dries, remove the skillet from the stove.

  7. Serve hot. 

    Note: Always microwave after refrigerating because the cheese solidifies. 

1 comment:

  1. Yum! I love green beans and mushrooms. I've never had them together before though and I've never had canned mushrooms either, I didn't know they can come in cans too. Learn something new everyday!

    Sabah || www.womanishaffairs.org


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