Receta Green Bean with Mushroom Saute
Today, black pepper is such a common pantry item. It was
once so valuable that it was used as currency. We take it for granted, but the majority
of savory recipes include black pepper as an ingredient.
Pepper is ranked the third most popular ingredient to
recipes, with water and salt leading the race. To get basic ground black
pepper, must begin with whole peppercorns, today, not as commonly used.
Today, pepper, known as the King of Spices, still accounts
for one fourth of the world's spice trade. Tunisians lead in pepper consumption
with half a pound per person per year, Americans consume about one quarter
pound per year.
Black pepper is also an effective deterrent to insects. A
solution of one half teaspoon freshly ground pepper to one quart of warm water
sprayed on plants can be toxic to ants, potato bugs, silverfish, and even
roaches and moths. A sprinkling of ground pepper will also deter insect paths
in non-garden areas.
Weeknight
side dishes don’t have to be boring. Try this easy Green Bean with Mushroom
Saute recipe.
Green Bean
with Mushroom Saute
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
- 2 tablespoons
- olive oil
- 1 tablespoon
- butter
- 1/4 teaspoon
- crushed red pepper
- 1 (4 oz.) can
- mushrooms, drained
- salt and
- pepper, to taste
- 1 teaspoon onion
- powder
- 1 box frozen
- green beans, thawed
Directions:
In a skillet
heat oil and melt butter over medium heat. Add crushed red pepper, mushrooms,
salt, pepper and onion powder. Stir, and cook about 5 minutes. Add green beans
to the skillet. Heat green beans through. Transfer green beans and mushrooms to
a serving dish. Enjoy!