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Ingredients
- 1-1/2 pounds green beans, trimmed and halved crosswise
- 2 tablespoons olive oil
- 3 cups chopped sweet onion
- 1 teaspoon chopped fresh thyme
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1 (8-ounce) package presliced button mushrooms
- 1/3 cup Madeira wine or dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium chicken broth
- 1 cup (about 2 ounces) canned fried onions (such as French's)
- 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
Details
Cooking time 60mins
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 425°.
Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally.
Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates.
Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly.
Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish.
Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture.
Bake at 425° for 17 minutes or until top is lightly browned.
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