I think there’s a part of us that really loves traditional food for the holidays, like the green bean casserole smothered in the can of mushroom soup, and mom’s mashed potatoes, but then there’s a side that just wants something new, something fresh.
Personally, I hate feeling horrible after I’ve had a big holiday meal and I think a lot of that is sodium so if I’m going to eat something indulgent, it better taste good! So today, I’m taking the traditional green bean casserole and I’m giving it a facelift; upgrade you might say.
Want to see how it’s done? Watch the how-to video right here!
- 12 oz Haricot Vert (French green beans)
- 8 oz criminology mushrooms, cleaned and quartered
- 8 oz shiitake mushrooms, stems removed, cleaned and sliced
- 1 stick unsalted butter
- 4 slices bacon, cooked and chopped
- 1/4 cup fried onions
- Salt and pepper, to taste
- 1 Melt the butter in a large sauté pan and add the mushrooms. Stir until slightly softened, then season with salt.
- 2 Add the green beans, season with salt and cook until tender, for several minutes (You can cover with a lid and let steam to help cook them faster).
- 3 Remove from the heat, place in a bowl, then add the chopped bacon to the pan and crisp for just a minute.
- 4 Sprinkle the chopped bacon on top of the green beans, then add the fried onions and serve.