Fagiolini, pomodorini e funghi Shitake | Sauteed Green Beans, Cherry Tomatoes and Shitake Mushrooms

Today I received my weekly Coachella Valley Farm Box that is filled to the brim with gorgeous local fruits, vegetables, and dates. I like to turn these boxes into food challenges, creating new recipes by thinking outside of the box. No pun intended. Here is one I wanted to share. I recommend a glass of Grechetto by Madrevite with this savory vegetable dish.

Receipt Date: August 12, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 cups of Green beans, trimmed and rinsed

1 cup Cherry Tomatoes, sliced in half

2 cups of Shitake Mushrooms, wiped clean of any debris

1 Shallots, chopped

3 tablespoons Garlic Infused EVOO

Splash or 2 of White Wine


In a saute pan over medium heat, add the garlic-infused EVOO. Toss in the shallots and cook for 2 minutes. Add the green beans and the Shitake mushrooms, stirring to combine. Add a splash or two of white wine, cook for about 5 minutes. Stir in the cherry tomatoes, cook until wilted, about 3 minutes. Add a pinch of sea salt. Once green beans are cooked to your preference, I prefer mine al dente, remove from heat and serve immediately.

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$40.00 750 ml

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