Mushrooms and green beans fried in butter. The sauce is a mixture of yogurt and Japanese mayo. Dill is added for a delightful citrusy flavor. Cayenne powder is sprinkled just before serving to add a spicy contrast.You can use any mushroom variety that you prefer; just don’t use canned because you won’t get much flavor from canned mushrooms.
Course Side Dish
Cuisine Asian Fusion
Keyword Green Beans, Meatless, Mushrooms
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Connie Veneracion
2tablespoonsJapanese mayoregular mayo will work too
½cupbunashimejior your preferred mushroom variety
Make the sauce by mixing together the yogurt, mayo and ¼ teaspoon dill. Set aside.
String the green beans, as needed.
Cut off the root ends of the bunashimeji. If using other mushroom variety, trim as needed and, if they are large, cut into small pieces.
Heat the butter in a frying pan. Add the haricot verts, mushrooms and garlic. Toss around for a few seconds. Sprinkle with salt and pepper. Pour in a tablespoonful of water. Cover the pan, turn down the heat to low and allow the mushrooms and beans to cook for three to four minutes or until done.
Transfer the cooked mushrooms and haricot verts to a shallow bowl. Drizzle the sauce over them. Sprinkle in the rest of the dill and as much cayenne as you like.