Blistered Green Beans with Shallots and Shitake Mushrooms
This is a welcome replacement to the classic, but mushy and salty Green Bean Casserole which has canned green beans and canned mushroom soup. The canned fried onions that typically go on top are cooked in palm oil, which is high in saturated fats.
Ingredients
1lbharicot verts
10ozsliced shitake mushrooms
2medium shallots
1tbspextra virgin olive oil
Salt and pepper
Instructions
Preheat oven to 350 degrees convection roast
Wash haricot verts and pat dry with paper towel
Peel and thinly slice shallots
Place haricot verts, mushrooms, and shallots on a baking pan
Toss with extra virgin olive oil
Bake for about 15 minutes, or until green beans begin to brown, but are still crisp
Remove from oven, add salt and pepper, and serve
Recipe Notes
Haricot verts, a French green bean, are thinner and more tender than the American green bean. The American green bean can be substituted if you cannot find haricot verts from your grocer.
Tips:
Use a parchment lined pan for easy clean up
Don’t over crown the pan or the veggies will get soggy and cook unevenly
Make sure ingredients are dry
Don’t salt until after coming out of the oven or veggies will get soggy