Green beans and Thanksgiving are like peanut butter and jelly. It's hard to have one without the other. Instead of the canned green bean casserole, give this a try. This dish is healthier than the original. It lacks all the preservatives and sodium, which provide off flavors and aftertastes. It is sure to impress your guests and it can be elevated to another level with homemade onion straws for garnish. When making it for company, blanch the green beans first and store in the fridge. On the day of the big event, saute the mushrooms an add your green beans to the mix.
|Blanched and Shocked Green Beans|
Sautéed Green Beans with Cremini Mushrooms
Serves: 4-6 Cook Time: 5 min Prep Time: 5 min
- 3/4 lb of green beans, end trimmed
- 8 oz. cremini mushrooms, sliced
- 2 tablespoons grapeseed oil,divided
- 1 tablespoon butter
- salt and pepper to taste
Steam green beans until al dente or they still have a little crunch. Cool rapidly under cold water. Set aside. Heat 1 tablespoon oil and butter in skillet until smoking. Add mushrooms and do not stir for 2-3 minutes. This creates a caramelization on the mushrooms, which gives a great boost of flavor. Once caramelization has occurred, stir your mushrooms and continue to cook until soft. Season with salt and pepper. Set aside. Heat remaining tablespoon of grapeseed oil until smoking. Add green beans and saute until heated through. Add mushrooms and season.
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