2013 – Gluten Free Living
This simple Garlicky Green Beans and Mushrooms recipe is a keeper! I LOVED the way it turned out! It has only seven ingredients making it quite easy to put together. It’s a great side dish for any main dish meal and it certainly doesn’t lack flavor. The mushrooms, garlic, and onions season the green beans in such a delightful way that they permeate the dish.
Garlicky Green Beans and Mushrooms is a sumptuous recipe that will grace your table any time of the year. If you’re trying to use up beans from your garden or CSA then by all means choose this recipe since it requires 2 1/2 pounds of green beans!
One of my favorite past-times is pouring over cookbooks and recipes. Even if they don’t have pictures, I can pretty much tell by looking at the ingredients and how a recipe is assembled to determine if our family will like it or not. This skill didn’t happen overnight. It took years of following recipes and becoming comfortable with improvisation before I got to that point…..
Unlike my oldest son, who had the ability even as a young teenager and college-age student to cook on the fly and create recipes in his head! (UNFAIR!!!) Even my youngest son is more creative and gifted in food preparation than I am! So when we were visiting my grandkids in Pennsylvania a couple of years ago I was browsing through all my daughter-in-law’s cookbooks and found this recipe in a church cookbook that her sister had given her.
I’m always looking for new and healthy ways to make vegetables so I copied the recipe down and taped in into my huge recipe books when I got home, determined to try it sometime. Well, I finally got around to trying Garlicky Green Beans and Mushrooms a few weeks ago figuring it would be the perfect accompaniment for my Creamy Ham, Veggies, and Noodle Bake since I didn’t have any green beans in that casserole and most people like green beans. And, since I was going to be taking the dish (I sampled a little bit of it first!) to a houseful with small children, I figured I couldn’t go wrong with a side of green beans.
I thought these beans turned out quite wonderful! Instead of using butter, I substituted olive oil so this recipe is vegan as well as gluten free. The green beans are not overcooked so they are still a little crisp. The light olive oil used to saute the mushrooms, garlic, and onions provided a nice glazing to the beans and added a burst of flavor as well.
This recipe is really very simple, to0. It doesn’t have any exotic flavorings–just salt and pepper! It still turned out very flavorful. For those who like to experiment with herbs, this would certainly be a recipe you can do that with, but it’s also excellent just as it is.
If you’re on the lookout for a great new way to make green beans for the holidays (and you are sick of Green Bean Casserole), then why not lighten up your fare and offer this wonderful side dish instead? You don’t have to wait until the holidays either. Try it now while green beans are in season!
The original recipe said this recipe would yield 8 servings. I found that to be a gross understatement! Two and a half pounds of green beans will yield 12 servings OR MORE if you are serving anything for your meal other than green beans! And most people usually do. If you are serving this for a holiday meal than the amounts are great–but unless you have 10-12 people in your family, or you want leftovers for another meal, you may want to consider cutting down the ingredients.
Garlicky Green Beans and Mushrooms is a very tasty and wonderful side dish.
Garlic, olive oil, onions and mushrooms provide excellent flavors for this simple and easy dish.
Garlicky Green Beans and Mushrooms is a healthy and low calorie option to replace the sodium and calorie-laden Green Bean Casserole during the holidays!
Here’s what I did.
Wash green beans and pare off the ends. Add to a large stock pot filled with water. Cover sauce pot with lid and bring green beans to a boil. Reduce heat and cook beans 8-10 minutes until crisp-tender. You don’t want these to keep cooking or they will get mushy.
Meanwhile, heat olive oil in a large cast-iron skillet. Add sliced mushrooms and begin sauteing.
Dice up red onion and add to the mushrooms to saute.
Cook veggies about 5-6 minutes turning with a spatula every few minutes to cook both sides.
Add garlic about a minute or two before veggies are done. You don’t want to over-cook the garlic or it will burn as well as become bitter.
Add salt and pepper, as desired.
Drain beans. Place the beans back into the large stock pot.
Take the sauteed veggies and add them into the green beans in the stock pot. I scraped the olive oil and liquid from the veggies out of the skillet and added it too!
Heat the green bean mixture a few minutes until everything is heated thoroughly.
To serve: Spoon ingredients into a serving dish and enjoy!
This healthy side dish is also gluten free and vegan for those on special diets.
Here’s the recipe.
GARLICKY GREEN BEANS AND MUSHROOMS
(Recipe adapted from a church cookbook: First Church of the Nazarene, Lynchburg, VA)
- 2 ½ lbs. fresh green beans, washed and ends trimmed
- 16-oz. fresh sliced mushrooms, washed
- 6 garlic cloves, minced or sliced
- 1/3 cup finely diced red onion
- 4 tbsp. olive oil
- ½ tsp. kosher salt or sea salt
- ¼ tsp. black pepper
- Place beans in a large saucepan and cover with water.
- Bring to a boil.
- Reduce heat and cook 8-10 minutes, covered, or until tender-crisp.
- Meanwhile, in a large cast-iron skillet, heat olive oil to low-medium heat.
- Sauté mushrooms for about 5-6 minutes turning over with spatula a few times.
- Add diced red onion and cook an additional 2 minutes.
- Add garlic, salt and pepper and cook until tender—an additional 5-10 minutes or so.
- Drain beans and reduce heat to low.
- Add mushroom mixture to drained beans and heat through.
The garlic, onions, and mushrooms add wonderful savory flavors to the beans.
This recipe makes a LOT of green beans. Consider halving the recipe unless you want to include leftovers in a recipe for pot pie or something else.
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