I didn’t even know pink oyster mushrooms existed, but I knew I had to try them when my mushroom farmer brought them to market this week.

Pink oyster mushrooms!

I made a quick side dish by mixing the mushrooms with green, yellow, and purple beans. (Farmers’ markets allow for so much more color in our meals!)

Multi-colored beans.

In general, the ingredients were as follows (for 3-4 servings):

•  1 lb. beans, ends snapped
• 2-3 Tbs. butter or olive oil
• 1 cippolini onion, chopped
• 1-2 cloves garlic, minced
• 1/4 lb. pink oyster mushrooms (…I’m sure other colors will work well, too!)
• Salt and pepper, to taste

Bring a pot of water to a boil and add the beans, cooking for about 4 minutes.

In the meantime, heat your oil in a frying pan and add the onion and garlic, cooking until aromatic.

A cippolini onion.

Drain the beans, rinse with cool water, and add to the garlic + onion mix when ready.  Add salt and pepper and toss together.

Add the mushrooms, and cook until everything is blended, about 5 more minutes.

I also ended up tossing some flax seeds on the top for a little more texture.  Adding a more substantial nut/seed to your dish would also be delicious!

Bean and Mushroom Toss

Thank you to my farmers at Tremont Farmers’ Market! And for this dish, especially Morningside Farms and Ohio Valley Fungi!