Green Beans and Mushrooms Braised in Cream

Who loves green bean casserole? If you answered 'Me!', this recipe is for you!
When you have a fabulous main course roasting in the oven, this recipe is a perfect accompaniment. It's made on the stove top and can be timed so it's ready when your main course is ready.
I found this recipe while looking for vegetarian dishes to serve our guests that we invited to dinner. It was well received, and our guests asked for a copy of the recipe. So here it is!

'Braised' means cooked or steamed with a flavorful broth or cream. This recipe uses all fresh ingredients, nothing canned. So it's a bit of a departure if you're used to the canned green beans and cream of mushroom soup topped with french fried onions. This is definitely a recipe in which you must prepare/measure out all ingredients before you begin. If not, you may end up with burnt or over cooked elements (or both).
It's fairly simple in that you make your own french fried shallots~ a nice change from the traditional onion. They are mellow and more sweet in flavor, especially when fried in this manner.
After setting aside your garnish of shallots, you'll cook/steam the green beans and mushrooms in cream, a little lemon juice, minced thyme, salt and pepper. The beauty of this recipe really is the simplicity of it all :0)
I hope you enjoy Green Beans and Mushrooms Braised in Cream as much as my family and I do.

Green Beans and Mushrooms Braised in Cream

by The Goldilocks Kitchen

Prep Time: 25 minutes

Cook Time: 35 minutes

Keywords: side vegetarian

6057201

Ingredients (6 servings)

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 medium shallots, peeled and sliced thin crosswise
• 1/2 pound domestic mushrooms, wiped clean, sliced thin
• 2/3 cup heavy cream
• 2 teaspoons lemon juice
• 1 1/2 teaspoons fresh minced thyme

Instructions

1. Heat butter and olive oil over medium heat in a large saute pan. When the oil and butter is hot, add in the shallots and saute until golden brown, about 7 minutes. Transfer to a paper towel lined plate with a slotted spoon.

2. In the same pan, add mushrooms, green beans, cream, lemon juice and thyme. Bring to a boil and cover; reduce heat to low and simmer, stirring occasionally, until the beans are tender, about 15 to 20 minutes. Remove the cover, and simmer for a few minutes to thicken the cream if necessary. Transfer to a serving bowl and garnish with the fried shallots. Serve warm.

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