We all grew up with the traditional goopy green bean casserole. My mom never made green bean casserole for holidays but I remember an abundance of it at church potlucks. This Thanksgiving my sister was visiting from Michigan and we decided to make a nice Thanksgiving dinner. I wanted to recreate the tasty flavors of green bean casserole without the canned green beans, cream soup base and the unhealthy trans-fat laden "onions." This recipe is fresh and tastes very decadent. (It can be adapted for vegans if you use coconut oil and non-diary milk.)
Ingredients:
3 shallots
1/2-1 pound fresh green beans
1 cup of mushrooms (I used shitake and cremini)
2 Tbs of butter or coconut oil
3-4 Tbs of cream or a creamy non-diary milk such as coconut milk
sea salt and pepper to taste
Wash your beans and snap the ends off of each one. Cut the shallots and mushrooms into thin slices. Add 1 Tbs butter or coconut oil to a large sauce pan over medium heat. When the butter or oil are melted and the pan is warm add the shallots and saute for a few minutes until translucent. Add the mushrooms to the pan along with the rest of the butter or oil. You may have to add a little bit more oil if the mushrooms absorb all of the moisture. Saute until the mushrooms are soft and tender. Add the green beans and cream to the pan and continue to saute until the beans are cooked. The beans should be bright green and still a little crispy. Your sauce will thicken slightly as well. Season with salt and pepper to taste.
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