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Fresh Green Beans with Creamy Mushroom Sauce

Tender green beans make this a decadent but healthy side dish

If the words “green beans” and “mushrooms” together in the same sentence conjures up images of limp green bean casserole topped with Funyuns, relax. Fresh mushrooms, real cream, and tender green beans make this a decadent but healthy side dish.

Fresh Green Beans with Creamy Mushroom Sauce

(serves 4)


Ingredients:

  • 1 pound fresh green beans

  • 1 t Worcestershire sauce

  • 2 T extra virgin olive oil

  • 2 C cremini mushrooms, sliced

  • 1/2 t white pepper

  • 1 large or 2 small shallots, finely chopped

  • 1 T garlic, finely chopped

  • ¼ t grated nutmeg (freshly grated is best)

  • ½ t dill weed

  • 1 C chicken stock

  • 1 T cornstarch

  • 1 C cream


To make:

Wash and trim the ends off the green beans but don’t cut or snap them in smaller pieces. Choose a pan large enough for the beans to “swim” in and bring ½ gallon (or enough water for the beans to freely move) to a boil. Add 1 t salt, then throw the beans in and let them cook for 5 minutes. Remove from heat, drain them in a colander, and immediately immerse them in cold water for 2 minutes to stop the cooking process.  After 2 minutes, remove them from the cold water and drain. (get your source of fibers and potassium with our balsamic glazed brussels sprouts recipe)

Meanwhile, preheat the oven to 350. While it heats, chop 1 C of the mushrooms into small pieces and cook over medium

 

heat in 1 T of the olive oil, stirring often. When they begin to give up their juice, remove them from the pan and set aside. Add another T of oil to the pan, then combine the garlic, nutmeg, shallots, salt, and pepper. Cook till the shallots are soft—about 3-5 minutes.

Return the cooked mushrooms to the pan and add the chicken stock. Simmer for a minute or so, then reduce the heat. In a bowl, combine the cream and cornstarch and mix thoroughly. Drizzle this into the chicken stock mixture, stirring constantly, and cook till it thickens. Add the dill weed, then stir and remove from heat.

Arrange the green beans in a neat stack on an oven-proof dish that’s been lightly coated with olive oil to prevent sticking. Spoon the mushroom sauce over the middle of the stack, but leave the ends of the beans exposed. Place in the oven on the middle rack and bake for 15-20 minutes, until the sauce bubbles. While the beans are baking, prepare the remaining mushrooms.

Saute the mushrooms in the remaining olive oil for about 3 minutes, then add the Worcestershire sauce and salt. Cook until golden brown, stirring as needed; when the beans are done, remove from the oven and top with the sautéed mushrooms. Serve hot from the oven.

Get your source of source of vitamin E, copper, magnesium, and high-quality protein with our Cranberry-Almond Chicken Salad.

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