We've all had countless servings of the "classic" French fried onion, green bean and mushroom soup casserole at the holidays. Personally, I'm good if I never have it again. I came up with this dish, an easy hybrid of several other recipes, to have green beans and mushrooms at the table but healthier and with more flavor.
- 1 pound whole fresh green beans, trimmed of tough ends
- 2 cups chicken broth - I like College Inn and Progresso
- 1 cup sliced white or cremini mushrooms
- 5 cloves garlic, smashed, peeled and chopped
- 2 shallots, peeled and minced
- 1 teaspoon fresh ground black pepper, or to taste
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/3 cup extra virgin olive oil
Bring chicken broth to a boil. Add green beans and steam for 5-7 minutes. Drain.
Heat olive oil in a large, deep skillet or wok until hot but not smoking. Add garlic and shallots and, when fragrant, add mushrooms. Cook five minutes, stirring constantly. While cooking, add salt, pepper and thyme. Add green beans and stir fry until hot and well combined.
If desired, sprinkle with grated Parmesan or French fried onions before serving.