Crisp green beans, tender mushrooms, creamy blue cheese and crunchy walnuts come together in delicious harmony in this recipe.
In fact, blue cheese and green beans are such a dynamic duo by themselves that you may find yourself making them just to snack on!
To toast the walnuts, preheat the oven (or toaster oven) to 350 degrees F. Place the nuts on a rimmed baking sheet and put them into the oven. Bake, stirring occasionally, until they’re fragrant and lightly browned, about 10 minutes. Watch them carefully so they don’t burn!
Heat the olive oil in a large skillet, preferably nonstick, over medium-high heat. Add the mushrooms and sauté for 1 minute.
Add the frozen green beans and 1/4 cup water. Reduce the heat to medium and simmer, covered, for 3 to 5 minutes or until the beans are just barely tender.
Uncover and increase the heat to medium-high. Stir-fry the beans until the water has evaporated and the beans are tender. Season to taste with salt and pepper.
Transfer the beans to a bowl and stir in the blue cheese. Sprinkle each serving with the toasted walnuts and serve hot.
Fresh Variation: Use 10 oz of fresh green beans instead of frozen. Trim (“top & tail”) the beans; if they’re large, cut them in half or thirds. The cooking timing should remain about the same but may vary depending on the size and age of the beans.