Ingredients
-
3
-
-
-
3
-
5
-
10
-
2
-
1
-
2
-
1 1/2
-
3
-
2
-
3/4
-
3/4
-
Directions
Healthier Green Bean Casserole, This sounds similar to my mom’s green bean casserole but a healthier version and quicker too as it is cooked in a skillet instead of the oven Recipe source: Cook’s Illustrated
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Steps
|
1
Done
|
In a Small Bowl Toss Together Shallots, 1/4 Teaspoon Salt, 1/8 Teaspoon Pepper and 2 Tablespoons Flour. Set Aside. |
|
2
Done
|
in a Skillet Heat 3 Tablespoon Oil Over Medium High Heat; Add Shallots and Cook Until Golden and Crisp (5 Minutes). |
|
3
Done
|
Transfer Shallots With the Oil to Baking Sheet Lined With Paper Towels. |
|
4
Done
|
Wipe Out Skillet and Return to Medium High Heat, Adding Remaining Oil (2 Tablespoons), Mushrooms and 1/4 Teaspoon Salt, Cooking Stirring Until Browned (8 - 10 Minutes). Transfer to Plate and Set Aside. |
|
5
Done
|
Wipe Out Skillet and Heat Butter Over Medium Heat, Adding Onion When Butter Melts, Cooking Stirring Occasionally Until Edges Brown (2 Minutes). |
|
6
Done
|
Stir in Garlic and Remaining Flour (1 Tablespoon), Green Beans, Thyme and Bay Leaves. |
|
7
Done
|
Stir in Cream, Broth, Increasing Heat to Medium High, Cover and Cook Until Beans Are Tender (4-5 Minutes). |
|
8
Done
|
Stir in Mushrooms, Continuing to Cook Uncovered Until Beans Are Tender and Sauce Thickens (4-5 Minutes). Remove from Heat. |
|
9
Done
|
Discard Bay Leaves and Thyme, Season With Salt and Pepper. |
|
10
Done
|
Transfer to Serving Dish, Sprinkling With Reserved Shallots. |
