Ingredients
3tablespoons slivered almonds½ tablespoon unsalted butter½tablespoon extra virgin olive oil4ounces white button or cremini mushrooms, cleaned and sliced½teaspoon herbes de Provence or thyme1pound green beans, rinsed, drained and cut into 1 to 1¼-inch slices½cup water¼teaspoon kosher saltFreshly ground pepper to taste
Preparation
Place the almonds in a microwave safe glass or ceramic 9-inch pie plate and place in the Cuisinart Compact Microwave. Microwave on High (PL-10) for 2 minutes, stirring after every 30 seconds of cooking, to toast. Remove, transfer to a small bowl and reserve.Using same pie plate, melt butter with olive oil, 20 seconds on High (PL-10). Add sliced mushrooms to plate and toss to coat with butter and olive oil. Sprinkle with herbes de Provence. Microwave uncovered for 5 minutes, stirring halfway through cooking time, reserve.Place green beans and water in a 1½-quart microwaveable bowl or casserole with lid. Microwave for 8 to 10 minutes on High (PL-10), stirring after 5 minutes of cooking, until beans are done to taste. Drain beans. Stir in the cooked mushrooms, top with toasted almonds and serve hot.
