Ingredients:
- 1/2 lb oyster mushrooms, cleaned and chopped
- 1 lb fresh green beans, trimmed
- 1/4 cup sliced almonds
- 3 garlic cloves, minced
- 2 tablespoons avocado oil (or olive oil)
- 2 tablespoons butter (or vegan butter)
- Salt and freshly cracked pepper to taste
- 1 tablespoon lemon juice (optional, for a bright finish)
Instructions:
1. Prep the green beans: Bring a pot of water to a boil. Blanch the green beans for 3–4 minutes until tender-crisp. Drain and set aside.
2. Toast the almonds: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the almonds and cook, stirring frequently, until golden and fragrant (about 2–3 minutes). Remove and set aside.
3. Sauté the garlic and mushrooms: Add the remaining 1 tablespoon of oil to the skillet. Stir in the minced garlic and cook until fragrant (30 seconds). Add the chopped oyster mushrooms and cook for 5–6 minutes, until tender and slightly golden.
4. Combine and season: Add the green beans to the skillet with the mushrooms. Stir to combine and cook for another 2–3 minutes. Season with salt, pepper, and a squeeze of lemon juice, if desired.
5. Garnish and serve: Transfer to a serving dish and top with toasted almonds. Serve immediately.