Green beans and mushrooms are a great combination, and putting them together in a casserole doesn't have to involve cans of soup and fried onions. Try this simple, slimmed down version of the classic using fresh green beans and sautéed fresh mushrooms.
Ingredients ~
1 pound fresh green beans, rinsed, trimmed and halved crosswise
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 medium onion, thinly sliced
8 ounces white mushrooms, sliced
2 medium cloves garlic, minced
1 tablespoon butter
1/3 cup panko bread crumbs
2 tablespoons parmesan cheese, grated
Juice from 1/2 fresh lemon
Freshly ground black pepper
Preparation ~
Preheat the oven to 425°F.
Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Blanch the green beans in the boiling water until softened, but not fully cooked, 4 to 5 minutes. Drain and immediately plunge into ice water to halt the cooking process. Drain again and set aside.
In a large skillet over medium heat, melt the butter. Add the onions and the garlic and cook until they start to turn golden. Add in the sliced mushrooms and continue cooking until the mushrooms are cooked but still firm and not overly brown.
Add in the green beans, tossing to combine. Season to taste with salt and pepper and transfer to a large baking dish coated with nonstick spray. Cover and place in the oven for 20 to 25 minutes, or until the green beans reach a desired tenderness.
While the green bean mixture bakes, melt 1 tablespoon butter, add the panko crumbs and toss to coat. Remove from the heat and mix in the grated parmesan cheese.
Remove the green beans from the oven, uncover and top with the panko-parmesan mixture. Return to the oven for about 5 minutes or until the panko crumbs toast slightly. Remove from the oven, grind a bit of black pepper over the top, squeeze on some fresh lemon juice and serve.
Recipe Notes ~
Blanching the beans helps preserve their bright green color, but you can steam them in the microwave to save time.
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