Green Beans and Mushroom Contorno


From Italian pure and simple by Clifford A. Wright … a contorno is a side dish eaten with a main course; this one goes well with chicken

¾ lb. green beans, trimmed
¼ c. extra-virgin olive oil
¾ lb. mushrooms, sliced
1 garlic clove, finely chopped
2 tbsp. finely chopped fresh parsley
Pinch of red pepper flakes
Salt and freshly ground black pepper to taste
¼ c. dry Marsala wine

Bring a saucepan of lightly salted water to a boil and blanch the green beans for 4 minutes.  Drain, rince in cold water, and set aside.

Heat the olive oil in a medium-sized skillet over medium-high heat.  Add the mushrooms, garlic, parsley, and red pepper, season with salt and pepper, and cook until the mushrooms are brown, about 10 minutes, stirring frequently.  Add the green beans and wine and continue cooking until all the liquid has evaporated, about 5 minutes.  Transfer to a serving platter and serve at room temperature.

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