Sage Green Beans with Mushrooms and Apples - how to present the dish

Sage Green Beans with Mushrooms and Apples

Sage Green Beans with Apples and Mushrooms - close up

I grilled pork chops coated with maple syrup, fresh sage, grainy and Dijon mustard the other night and in surveying the fridge I decided to created this Sage Green Beans with Mushrooms and Apples to go with it. Don’t you love a little taste of apples with pork? Sweet potato oven fries rounded out the meal but this green bean side dish is something I know I’ll be making often.

I can see it as a great side with our Thanksgiving and Christmas turkey, any time I make pork chops, pork tenderloin or my REALLY special occasion Crown Roast of Pork. I’ll also whip it up with a homey roast chicken. I hope you will give it a try. Read on for the recipe.

Sage Green Beans with Mushrooms and Apples

Time: 15 minutes

Yield: 4 – 6 servings as a side

Equipment: chopping board, knife, sauté pan, wok or deep skillet with a lid

  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 2 teaspoon fresh sage, cut in ribbons (chiffonade)
  • 1 shallot, sliced lengthwise
  • 2 cups brown mushrooms, stemmed and halved
  • 2 – 3 cups green beans, cut in bite-size pieces
  • 1 Golden Delicious apple, cored and sliced lengthwise
  • Salt and Pepper to taste
  • fresh sage to garnish

  1. Heat a pan over medium heat and melt the butter in the olive oil, add the sage followed by the shallot and mushrooms and cook until the shallot is translucent.
  2. Stir in the green beans and cover with a lid for about 3 minutes.
  3. Stir in the apple and cook 2 – 3 minutes more.
  4. Transfer to a serving dish, sprinkle with salt and pepper to taste and top with some fresh sage.
  5. Enjoy with your favourite pork and poultry dishes.

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