Green Bean Recipe – Grüne Bohnen mit Mais und Pfifferlingen
The Green Bean Recipe with chanterelles and corn is always a great side dish for the holidays. It is easy to prepare ahead of time. Easy to place the finished dish in the freezer.
Ingredients for Green Bean Recipe:
- 1000 g (2.2 lb.) of green beans
- 4–6 ears of corn
- 300 g (10.5 oz) of Chanterelles OR any style of mushrooms
- 907 g (32 oz) of vegetable broth OR vegetable bouillon
- 4 tablespoons of sunflower oil
- 1 bundle of fresh marjoram
- salt & pepper
- 3 shallots (about 180 g – 6.4 oz)
Preparation of the Green Beans:
Wash the beans and cut off the ends. Break the beans in half. Bring the vegetable broth to a boil. Add the beans and let it simmer for about 5–10 minutes. Remove and drain.
Preparation of the Corn for the Green Bean Recipe:
Cook the corn in boiling salt water for about 5 minutes. (There should be enough water to allow each ear of corn to float freely). I prefer the corn crisp, but if you prefer the corn a little softer, add a few more minutes of cooking time. When done, cut the ears in half.
Preparation of the Mushrooms:
Wash the mushrooms clean and then drain. Heat up the oil in a frying pan and fry the diced shallots with the mushrooms for about five minutes. Add the beans and the marjoram leaves and let them cook for another 5 minutes while stirring occasionally. Add salt and coarse ground pepper.
Combine and mix the beans and mushrooms in the center of an oval or rectangular ceramic dish. Then, place the corn evenly on the right and left side.
NOTE: I love using Chanterelle mushrooms in this Green Bean Recipe. Chanterelle mushrooms are offered around Thanksgiving time at Whole Foods and deli stores. You could also check at your local grocery store.