Skillet Green Bean Casserole

By norsegal8

Dried porcinis are available in most supermarkets in small packets. Low-sodium vegetable broth can be substituted for the chicken broth here. This recipe was published in our cookbook The Best Light Recipe.

Ingredients

• 1 teaspoon olive oil
• 8 ounces white mushrooms, wiped clean and sliced 1/4 inch thick
• 1 medium onion, minced
• Salt
• 3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)
• 1 teaspoon minced fresh thyme leaves
• Pinch cayenne pepper
• 1 cup low-sodium chicken broth
• 1/4 ounce dried porcini mushrooms, rehydrated, mushrooms minced and rehydrating liquid strained
• 1 1/2 pounds green beans, ends trimmed
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3 tablespoons light cream cheese
• Ground black pepper
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1. Combine the oil, mushrooms, onion, and 1/4 teaspoon salt in a 12-inch nonstick skillet. Cover and cook over medium-low heat, stirring occasionally, until the mushrooms release their liquid, 5 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the liquid released by the mushrooms has evaporated and the mushrooms are browned, 2 to 5 minutes.

2. Stir in the garlic, thyme, and cayenne, and cook until fragrant, about 30 seconds. Stir in the broth, porcini mushrooms, and strained mushroom liquid, and add the green beans. Increase the heat to medium-high, cover, and cook until the beans are tender with a light crunch in the center, 6 to 9 minutes.

3. Push the green beans to one side of the skillet. Whisk the cornstarch and water together, then pour into the empty side of the skillet and bring to a simmer, about 30 seconds. Whisk the cream cheese into the sauce until smooth. Toss the sauce with the green beans and continue to cook, uncovered, until the green beans are tender and the sauce has thickened, 1 to 3 minutes. Season with salt and pepper to taste. Sprinkle with the Parmesan before serving.