The leaves have almost pushed off all their leaves while a few tough ones are holding on tightly. These tough guys want to make sure that fall has its day in the * ahem * sun.
Thanksgiving is knocking on the door and I love to relish in it. This national day of giving thanks is my personal favorite holiday with its traditions, its lack of commercialism, and the massive focus on foods. Seriously, is it any wonder why Thanksgiving is so beloved?
If green bean casserole using canned soup, canned mushrooms, and canned French-fried onions are on your tradition list, may I invite you to making it a bit healthier?
This version of green bean casserole starts off with no-sodium canned green beans. If you saved fresh beans from the garden, fantastic! For the rest of us, go with one of the many options now available to us with no-sodium. Also, there is no need for a cream of mushroom soup, with all of its additional sodium levels and added ingredients that are hard to pronounce. This version uses good old-fashioned fresh mushrooms, broth, and a bit of whipping cream.
What more do you need?
You’ll need your appetite.
Ingredients
- 8 ounces of baby portobella mushrooms
- 1 large sweet Vidalia onion
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth (I use no-sodium)
- 4 cans of cut green beans, no salt added
- 2 tablespoons heavy whipping cream
- ¼ teaspoon sea salt
- black pepper
- 4 shallots
- 1 tablespoon flour
Instructions
- Wash and thinly slice mushrooms by separating the cap from the stem. Throw the stems in your compost pile.
- Thinly slice onion and sauté with mushrooms on stovetop in a large skillet or saute pan with 1/3 cup olive oil and ¼ cup chicken broth on medium heat. Cover for 30 minutes and then remove lid and reduce heat to low.
- Preheat oven to bake 350 degrees.
- Drain cans of green beans and add to large mixing bowl.
- Add ¼ cup chicken broth to mushrooms and add whip cream. Stir.
- Add mushroom mixture to mixing bowl of green beans and lightly toss to incorporate. Add salt and pepper to taste.
- Add green bean mixture to large Pyrex baking pan and place in oven to bake for 20 minutes.
- As casserole is baking, thinly slice shallots and separate into individual slices. Add to mixing bowl with flour and ¼ teaspoon salt and toss.
- Reheat skillet on high heat with 1 tablespoon olive oil and add shallots. Toss until crispy and brown, approximately 5-10 minutes.
- Remove casserole from oven and sprinkle sautéed shallots over entire surface and add back to the oven, baking for 5-10 minutes until perfectly done.
Getting to Know Your ARWB Foodies