3tablespoons slivered almonds
½ tablespoon unsalted butter
½tablespoon extra virgin olive oil
4ounces white button or cremini mushrooms, cleaned and sliced
½teaspoon herbes de Provence or thyme
1pound green beans, rinsed, drained and cut into 1 to 1¼-inch slices
¼teaspoon kosher salt
Freshly ground pepper to taste
Calories 101 (46% from fat) ▪ carb. 12g ▪ pro. 3g ▪ fat. 6g ▪ sat. fat 1g ▪ chol. 4mg ▪ sod. 88mg ▪ calc. 70mg ▪ fiber 5g
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.