Cerignola olives, a large green variety grown primarily in Puglia, are known for their fleshiness and mild salinity. Here, they deliver those qualities and a buttery flavor to a dish of mushrooms and green beans.
Kosher salt and freshly ground black pepper, to taste
In a large saucepan of salted boiling water, cook beans until tender, 3–4 minutes. Using a slotted spoon, transfer to a bowl of ice water; drain and pat dry.
Heat butter in a 12″ skillet over medium-high and cook porcini and garlic until golden, 6–8 minutes. Add beans, olives, vinegar, salt, and pepper and cook 2 minutes more, until beans are heated through. Trans