Sauteed Green Beans and Mushrooms
September 2007, pg. 117
Seriously?!?!?! Have you ever seen a pork chop that big?!
So. Things I adore about this side dish: Mushrooms. Shallots. And it tastes like green bean casserole without all the extra fat and heavy cream.
The first thing I have to say is that I really wish I had been cooking with shallots more in the past. They are really delicious! And so much more subtle than onions and they give you a hint of garlic as well. I’m so happy that I was able to appreciate how awesome they are in this dish and will be sure to keep them stocked in my pantry from now on.
I did cheat a little with this one and I used frozen french cut green beans. I do buy fresh from time to time, but I have to say that green beans are one of the few vegetables I almost always buy frozen. Frozen green beans are so easy and they really taste no different than the fresh. I also used cremini mushrooms because I pretty much always use cremini mushrooms. I think white button mushrooms are nearly flavorless and avoid them as much as possible.
I highly recommend this side and will keep it in mind whenever I am craving green beans in the future.
Next up: Marsala Chicken with Sage and Cremini Mushrooms and Peas and Carrot Ribbons