Green Beans with Mixed Mushrooms
This simple side borrows the casserole’s basic flavors, but gives them grabbed-from-the-garden goodness with field-picked beans, thin-sliced onions, and earthy creminis and shiitakes.
2 tbsp. olive oil
4 sprig fresh thyme
2 large onions
1 clove garlic
8 oz. cremini mushrooms
4 oz. shiitake mushrooms
3 lb. green beans
Heat covered 7- to 8-quart saucepot of water to boiling on high.
Meanwhile, in 12-inch skillet, heat oil on medium-high. Add thyme and onions; cook 10 to 12 minutes or until browned and very tender, stirring occasionally. Stir in garlic and cook 1 minute. Add mushrooms and cook 5 minutes or until tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove and discard thyme.
Add green beans and 2 teaspoons salt to boiling water. Cook, uncovered, 8 to 9 minutes or until tender, stirring occasionally. Drain and rinse with cold water. If making ahead, transfer mushroom mixture to medium bowl. Cover; refrigerate up to overnight. Transfer beans to resealable plastic bag; refrigerate up to overnight.
When ready to serve, return green beans to saucepot and add mushroom mixture, stirring to combine. Cook on medium until beans are heated through, stirring occasionally.
Health and Wellness Associates