Oh man! These green beans though.
I’ve dubbed them ‘philly style’ because they remind me so much of a Philadelphia cheesesteak sandwich.
Which is kind of funny because I think I’ve only had 2 or 3 cheesesteaks in my life and they were chicken. Some things just stay with you.
Like mushrooms and onions.
Our CSA has been booming with green beans. Week after week we’ve received a hefty pound or pound and a half.
I haven’t deviated much from preparation usually steaming them until tender and serving plain or with gravy. It’s wonderfully easy and fuss-free.
This week I wanted to mix it up though and I used a julienne method I learned during my raw chef certification.
Using the slicing disc, just stack trimmed green beans horizontally in the larger part of the chute.
Julienned green beans are thinner which makes the final dish amazingly tender. The additional cuts also allow the plant cell walls to absorb more of the flavors and seasonings resulting in a rich tasting meal.
The slicing disc also works on mushrooms and onions.
Philly Style Green Bean Sauté
- 4-6 cups green beans, stem ends removed
- 6 oz white or brown mushrooms, sliced
- 1 bunch of green onions, chopped (divide the tops from the bottoms)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 4 tablespoons vegan worchestshire sauce
- To julienne green beans like in the recipe a food processor comes in handy. Set up your food processor with the slicing disc. Place the trimmed green beans horizontally in the larger chute area. Power through the green beans until all are julienned. Similarly, use this same method to slice the mushrooms and green onions. Saves tons of prep time!
- Going manual? Chop the green beans into thirds. Slice the mushrooms. Chop the green onions.
- Add green beans, mushrooms, green onion (except the green onion tops), oregano, sea salt, worchestshire sauce and garlic (add garlic last to keep it from burning) to a large non-stick skillet on medium heat. Give it a good stir. Put the lid on and let the veggies sweat as the temperature warms up. Cook with the lid on in 5 minute increments stirring in between for approximately 15 minutes total. The green beans should be tender, but not overcooked (remove from heat before they reach army green status).
- Garnish with reserved green onions.