A delightful side dish featuring tender green beans and shiitake mushrooms sautéed in a flavorful garlic butter sauce.
Melt half of the butter in a large skillet over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the shiitake mushrooms to the skillet and sauté until tender, about 5 minutes.
Ensure the mushrooms are evenly spread in the skillet for uniform cooking.
Remove the mushrooms from the skillet and set aside.
Keep the mushrooms warm by covering them with foil.
Melt the remaining butter in the same skillet.
Scrape the skillet to incorporate any browned bits for added flavor.
Add the shallots and garlic to the skillet and sauté until fragrant, about 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the green beans to the skillet and toss to coat with the butter mixture.
Trim the green beans beforehand for a more polished presentation.
Pour the chicken broth over the green beans, cover, and simmer until the beans are tender and the liquid has evaporated, about 10 minutes.
Check occasionally to ensure the liquid doesn't evaporate too quickly.
Stir the cooked mushrooms back into the skillet with the green beans.
Mix gently to avoid breaking the mushrooms.
Season the dish with salt and black pepper to taste.
Taste before seasoning to avoid over-salting.
Transfer the green beans and mushrooms to a serving platter and serve warm.
Garnish with fresh herbs like parsley for a pop of color.
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