Friday, November 19, 2010

Green beans with Portobello saute

     This is honestly my favorite  way to eat green beans.  This how I am making my green beans for Thanksgiving.  It is a little lighter than a traditional green  bean casserole and I think so flavorful.  The key is caramelizing. I love my onions, garlic and mushrooms really caramelized and sweet with very tender green beans
     You can use fresh green beans or pre trimmed frozen whole green beans, both ways work great! Just promise me nothing out of a can!!!  They should not even be considered green beans.  If that is the only way you have ever had them, please try this you might actually like green beans!

Ingredients serves 8  printer friendly recipe

  • 3 pounds green beans, if fresh make sure you trim them
  • Coarse salt
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter
  • 2  red onions, sliced
  • 4 cloves garlic, crushed
  • 4 portobello mushroom caps, or 2 pounds baby portobello mushrooms thinly sliced
  •  salt, pepper to taste


Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to medium heat. Add oil and butter to the pan. Add onions and garlic and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms  5 minutes with onions and garlic until browned nicely, add green beans back to the pan. Heat green beans through. Cook for 5 - 10 more minutes until green beans are desired softness. Transfer green beans and mushrooms to a serving plate.

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