A fresh-ingredient green bean casserole
One of the best parts of the Thanksgiving feast, besides the turkey of course, is the green bean casserole. Many people who make it, rely on at least some canned ingredient. But Ellie Krieger, author of Comfort Food Fix told Tonia a better way to make that casserole, is to use fresh mushrooms, complete with fresh herbs. Use lower fat milk for the cream, and it gets healthier as well. Instead of the fried onions, use shallots to create that crispy crust. Ellie says making the casserole with fresh ingredients will leave your dinner guests clamoring for more, and you'll never go back to the can!
1-pound fresh green beans, trimmed and cut into 1-inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper
While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.
Happy Thanksgiving from all of us at Tonia's Kitchen
