Sometimes, I get in a rut, cooking the same things over and over. My family rarely complains about anything I cook, but I get tired of making the same things!
Last night, I decided to make something a little different. I was making oven-fried chicken (more on that recipe in another post) and I needed a side dish. This one fit the bill!
As many great recipes begin, I started out by sauteeing onions in butter.
When they were tender, I added a LOT of sliced mushrooms.
When the mushrooms were soft and browned, I added the drained green beans.
Then I added bottled teriyaki sauce.
I let it cook until the sauce was thickened and then I added a sprinkle of salt and sesame seeds.
Easy, peasy! Here are the details!
Teriyaki Green Beans
- 1/2 stick of butter
- 2 cups of chopped onions
- 16 ounces of sliced mushrooms
- 4 cans of green beans, drained
- 2/3 cup of teriyaki sauce
- 1/2 teaspoon of salt (more to taste)
- sesame seeds
In a large skillet, melt butter and add onions. Cook until onions start to soften. Add the mushrooms and stir, cooking until onions are soft and mushrooms are brown and caramelized. Stir in green beans and cook until warmed through. Stir in teriyaki sauce and keep cooking until sauce has thickened. Remove from heat and add salt and sesame seeds.
Well Duh #1: You can use fresh green beans, if they’re in season. You will have to cook them longer until they are as tender as you like.
Well Duh #2: You can use any brand of teriyaki sauce that you prefer. I actually found a sugar-free kind that worked great!
Well Duh #3: I bought pre-sliced mushrooms – 2 cartons of them. At the end of a long school day, the last thing I want to do is slice mushrooms! Besides, the sliced ones are already cleaned!
Well Duh #4: By all means, divide this recipe in half! I wanted to make more than we needed since I think they will go great with the meatloaf I’m making later in the week!
These were well-loved by the tribe – even Michael, who doesn’t usually care for green beans. And this recipe makes a TON of green beans! I had plenty for dinner and plenty to store in the refrigerator for another meal. I plan to make them again – SOON!