Shiitake & Blueberry Green Beans

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Prep Time5 min

Bursts of blueberry flavor help turn green beans into an intricate and tasty side dish. Flavors of Dijon, pecans, red wine vinegar and shiitake mushrooms work alongside the blueberries to complete this dish.

Shiitake & Blueberry Green Beans


  • 2 (12 oz) bags of trimmed green beans
  • 2 cups chopped pecan pieces
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup dijon mustard
  • 20 turns of fresh cracked pepper
  • 1 tsp kosher salt
  • 4 cups sliced shiitake mushrooms
  • ¼ cup olive oil to saute mushrooms
  • 1 cup California Giant blueberries, halved


      • Bring a large pot of salted water to a boil (should taste like the ocean!)
      • Meanwhile, in a large saute pan, warm olive oil over medium high heat
      • Add sliced mushrooms and sauté until tender (about 4 minutes)
      • Once water is up to a boil, drop green beans in and keep at a rolling boil
      • Get a large bowl of ice water ready to shock the green beans once they are finished cooking
      • Once green beans are tender, but still a slight crunch and bright green, drain water and dump into ice water. This keeps the green beans from overcooking.
      • In a food processor, process the ½ cup olive oil, pecan pieces, red wine vinegar, dijon, salt and pepper until combined. Make sure not to over process because you still want the nuts to be chunky and not pureed.
      • Once the green beans are cooled, drain from ice water and toss with the mushrooms and pecan dressing.
      • Place into casserole dish and bake at 350 degrees for 20 minutes (or until warmed through).
      • Sprinkle halved blueberries on top and serve!
Shiitake & Blueberry Green Beans

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!