Here’s a side dish that will go with your barbecue and nicely complement the usual sides of coleslaw, pinto beans and potato salad. It will add a welcome, bright touch of green. The mushrooms really soak up flavor from the grill (we tossed a few pecan tree twigs over the hot coals to help it along) and taste wonderful with the beans — which you can also choose to grill. See Note).
This side dish has recently become a favorite of ours, so I hope you enjoy it, too. It’s equally good with grilled chicken, steak or fish.
Smoky Grilled Mushrooms and Green Beans
12 ounces long green beans, trimmed (H-EB’s trimmed green beans that you can microwave in the bag save a step or two)
Olive oil, divided use
3 very large white mushrooms, sliced
Lemon pepper, 1/4-1/2 teaspoon or to taste
Salt, to taste, optional
White pepper to taste
Cook the green beans until they are just firm/tender. Set aside but keep them warm. In the meantime, gently toss the white mushroom slices in olive oil — you might even want to brush or smear olive oil onto the slices. Then, lightly season with salt, if using, just before you put them in a vegetable grill pan on a hot grill. It won’t take long for them to cook, so put them on when the meat or fish are nearly done.
When the mushrooms are cooked through, just limp, toss them in with the warm beans and sprinkle with a little more olive oil, lemon pepper, salt to taste and a pinch of white pepper.
Note: Green beans also taste great from the grill — if you have room in the basket, grill them, too. I usually blanch them prior to grilling.
From Bonnie Walker