Green Beans and Mushrooms Braised in Cream is the Original Green Bean Casserole with Fresh Ingredients

Next time you have a fabulous Thanksgiving turkey roasting in the oven, try Green Beans and Mushrooms Braised in Cream instead of same-old Green Bean Casserole. This recipe features fresh REAL food, and is made on the stovetop instead of the oven for days that your oven is currently busy (like Thanksgiving day).

‘Braised’ means cooked or steamed with a flavorful broth or cream. This recipe uses all fresh ingredients, nothing canned. So it’s a bit of a departure if you’re used to the canned green beans and cream of mushroom soup topped with french fried onions. This is definitely a recipe in which you must prepare/measure out all ingredients before you begin. If not, you may end up with burnt or overcooked elements (or both).
It’s fairly simple in that you make your own french fried shallots~ a nice change from the traditional onion. They are mellow and sweeter in flavor, especially when fried in this manner.
After setting aside your garnish of shallots, you’ll cook/steam the green beans and mushrooms in cream, a little lemon juice, minced thyme, salt, and pepper. The beauty of this recipe really is the simplicity of it all :0)
I hope you enjoy Green Beans and Mushrooms Braised in Cream as much as my family and I do.

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Green Beans and Mushrooms Braised in Cream

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• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 6 1x

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Description

Green Beans and Mushrooms Braised in Cream is a lovely side dish to any meal. Playing off the flavors of classic Green Bean casserole, it’s a modern take that is both delicious and easy.

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Ingredients

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• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 medium shallots, peeled and sliced thinly crosswise
• 1/2 pound domestic mushrooms, wiped clean, sliced thin
• 1/2 pound of fresh green beans, washed and stems snapped or cut off
• 2/3 cup heavy cream
• 2 teaspoons lemon juice
• 1 1/2 teaspoons fresh minced thyme

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Instructions

1. Heat butter and olive oil over medium heat in a large saute pan. When the oil and butter are hot, add in the shallots and saute until golden brown, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
2. In the same pan, add mushrooms, green beans, cream, lemon juice, and thyme. Bring to a boil and cover; reduce heat to low and simmer, stirring occasionally, until the beans are tender, about 15 to 20 minutes. Remove the cover, and simmer for a few minutes to thicken the cream if necessary. Transfer to a serving bowl and garnish with the fried shallots. Serve warm.

• Category: Side Dish
• Cuisine: American