Baked Green Beans With Mushrooms Pine Nuts Food

ROASTED GREEN BEANS AND MUSHROOMS

Steps:

• Preheat oven to 450 F degrees.
• Toss all the ingredients together and spread them over a large baking sheet.
• Transfer the baking sheet to the oven and roast for 20 minutes.

GREEN BEANS WITH MUSHROOMS

Steps:

• Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

ROASTED GREEN BEANS WITH BACON MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Add green beans to a foil-lined jellyroll pan (or two smaller baking sheets). Drizzle beans with olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss until evenly coated then spread evenly on baking sheet
• Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.
• Meanwhile, prepare Cremini Bacon Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.
• Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.
• Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes.
• Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the crumbled bacon. Season with salt and pepper to taste. Add additional chicken broth/cream if sauce becomes too thick.
• Add Green Beans to a large serving bowl and top with Cremini Bacon Mushroom Sauce. Garnish with remaining bacon, additional Parmesan cheese and optional pine nuts.

ROASTED GREEN BEANS WITH GARLIC, LEMON, PINE NUTS & PARMESAN

Steps:

• Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
• In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
• Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar; toss well. Transfer the mixture to the prepared baking sheet (don't leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
• Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled.
• Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.

GREEN BEANS WITH PINE NUTS

Steps:

• Bring a large pot of water to boil, add green beans and 1/4 teaspoon salt. Cook on medium heat for 5 minutes. Drain the beans.
• Heat olive oil in a large skillet on medium heat. Add minced garlic and cooked green beans.
• Saute on medium heat for about 2 minutes, stirring.
• Remove from heat. Add freshly squeezed lemon juice and stir. Add grated Parmesan cheese and stir. Top with lightly toasted pine nuts. Season with more salt, if needed. Season with coarsely ground black pepper.

GREEN BEANS WITH PINE NUTS

Steps:

• Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400°F.
• Wash, dry well, and trim green beans.
• Put green beans on a jelly roll pan.
• Drizzle with olive oil.
• Sprinkle with salt and pepper to taste (I like them salty so I use about 1 1/2 teaspoons of salt and about 8-10 grinds of the pepper mill). *Mrs. Dash may be substituted for salt and pepper as desired.
• Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
• Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
• Serve hot or at room temperature.

GREEN BEANS WITH TOASTED PINE NUTS

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.;
• Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.;
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.;

CREAMY BAKED GREEN BEANS

Steps:

• Preheat the oven to 350°F. Lightly coat a 1 1/2- quart oval baking dish with nonstick spray.
• In a 12- inch skillet, cook the onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in the green beans and thyme. Cook for 4 minutes or until the onions begin to brown. Add the broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until the broth is nearly evaporated. Add the whipping cream and nutmeg. Cook for 4 minutes or until the mixture begins to thicken. Transfer to the prepared baking dish. Stir in half of the cheese, all of the salt & pepper, and then sprinkle with the remaining cheese.
• Bake, uncovered, 15 to 20 minutes or until the beans are tender- crisp.

GREEN BEANS WITH PINE NUTS

Steps:

• Preheat oven to 375°F.
• Toast pine nuts in a shallow baking pan in oven 3 to 5 minutes, shaking pan frequently.
• Place green beans in a steamer basket over boiling water in a saucepan and steam 7 to 8 minutes or until tender.
• Transfer green beans to a serving dish.
• Toss with lemon juice, pine nuts and salt and pepper to taste.

ROASTED GREEN BEANS AND MUSHROOMS

Steps:

• Preheat oven to 425ºF.
• Toss together all ingredients and spread out on a 15x10-inch baking pan.
• Bake for 20 to 30 minutes.

ROASTED BABY BELLA MUSHROOMS

Steps:

• Preheat the oven to 450°F.
• Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.
• Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
• Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
• Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.

ROASTED GREEN BEANS WITH CREMINI MUSHROOM SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Add green beans to foil-lined jellyroll pan. Drizzle beans with olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss until evenly coated then spread evenly on baking sheet
• Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.
• Meanwhile, prepare Cremini Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.
• Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.
• Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes. Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the bacon. Season with salt and pepper to taste.
• Add Green Beans to a large serving bowl and top with Cremini Mushroom Sauce. Garnish with remaining bacon, additional Parmesan cheese and optional pine nuts.

OREGANO GREEN BEANS WITH TOASTED PINE NUTS

Steps:

• In a 6-qt. slow cooker, combine all ingredients except pine nuts. Cook, covered, on low until beans are tender, 5-6 hours. Remove with a slotted spoon. Top with pine nuts.

BAKED GREEN BEANS WITH MUSHROOMS & PINE NUTS

Steps:

• Sauté the mushrooms & shallots in the oil (butter) for a minute or two, sprinkle in the thyme Line a baking dish with foil (use enough so you will be able to close over top of the beans).
• Pour the Madeira into the bottom of the foil lined dish, add beans, top with mushroom mixture.
• Seal the foil.
• Bake in 375°F oven for approx 30 minutes (adjust time to your liking of crispness). Open foil and sprinkle with toasted pine nuts.

THANKSGIVING DINNER: GREEN BEAN CASSEROLE

Steps:

• For the fried shallots: In a medium bowl that has a lid, whisk together flour, cayenne, garlic powder, salt, and black pepper. Add sliced shallots. Place lid tightly on bowl and shake the bowl a few times to evenly coat shallots with flour mixture. Pour canola oil into a medium saucepan to a 1-inch depth and place over medium-high heat. Heat to 325°F, using a deep-frying thermometer. Fry shallots in batches until golden brown and lightly crispy. Take care to not let them get too dark, as they will also bake for a bit in the oven on top of the casserole. This should take about 3-5 minutes per batch. Transfer to a paper towel lined baking sheet. Sprinkle lightly with kosher salt and set aside.For the green beans, bacon, and homemade gravy:Preheat oven to 375° F.Bring a large pot of salted water to a boil and add green beans. Cook beans for 2-3 minutes, until bright green in color and tender crisp. Drain beans and pour into a large bowl of ice water to stop from cooking. Drain again and set aside.In an extra large skillet with tall sides, over medium to medium-high heat, fry bacon until chewy-crisp. Transfer bacon from skillet to a paper towel lined plate to drain and cool. Once bacon has cooled, roughly chop and set aside.Discard all but 2 tablespoons of the bacon fat from the skillet. Return skillet to stove top over medium heat. Add 2 tablespoons of the butter to the skillet. Once butter is melted, add the mushrooms and stir to incorporate. Cook, stirring regularly, until mushrooms are softened. Add chopped shallots and garlic, stirring to incorporate. Cook for another 2-3 minutes, until garlic is fragrant.Now slide everything in the skillet to one side. Add remaining 4 tablespoons of butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while. A flat whisk works awesome here. Draw in as much liquid as you can, into the flour. The mixture will be very thick. Let it cook for one minute, until slightly browned and fragrant. Slowly whisk in chicken stock until flour mixture is smooth. Then whisk in the half and half. Now bring the entire contents of the skillet together, scraping the bottom of the skillet, and folding to incorporate. Turn heat up to medium-high and cook until thickened and bubbly, about 4-5 minutes, stirring periodically.Remove skillet from heat. Stir in soy sauce and Worcestershire sauce. Then sprinkle Parmesan, rosemary, and thyme over the top and stir to combine. Now is the time to taste test and add more salt and pepper, if desired. I usually add about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper at this point. Fold in blanched green beans. Transfer mixture to a baking dish and place in oven to bake for 30 minutes. Remove casserole from oven and arrange fried shallots and chopped bacon over the top, leaving green beans exposed around the perimeter of the dish. Place in oven and bake for another 5 to 10 minutes, or until edges of casserole are bubbling and the top is golden. Remove from oven and let rest for a few minutes before serving.Note: This is a more time intensive version of green bean casserole than the classic recipe. To save time on Thanksgiving day, this could mostly be prepared the day prior. Simply fry the bacon, chop, place in a container, and refrigerate. Fry the shallots, place in a container, and refrigerate. And prepare the casserole all the way up to placing it in a baking dish. Cover and refrigerate. When baking on Thanksgiving day, remove casserole, bacon, and shallots from refrigerator 30 minutes prior to baking. Place foil over the dish and bake for 30 minutes at 375°F. Then remove foil and bake for another 5 or 10 minutes, or until center is hot (dip a spoon into the center to test) and edges are just starting to bubble. Then top with bacon and fried shallots and bake for another 5-10 minutes, or until casserole edges are bubbling. To crisp up the shallots, place under broiler for a minute or two.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Add onions and salt. Reduce heat to medium-low. Cook, stirring occasionally, 30 to 40 min., or until golden brown. Meanwhile, cook beans in boiling salted water 4 to 5 min., or until tender. Drain.
• Toss green beans with caramelized onions and sundried tomatoes. Transfer to serving dish. Whisk remaining oil with balsamic vinegar. Drizzle over beans. Sprinkle with goat cheese and pine nuts. Serve warm or room temperature.

SAUTéED FRENCH GREEN BEANS WITH PARMESAN AND PINE NUTS

Steps:

• Prepare green beans by washing and trimming ends if needed.
• Bring a pot of water to a boil and add a pinch of salt. Add the beans and cook for 2-4 minutes until just tender then remove and either run under cold water or put in a bowl of iced water. Drain the beans and set aside.
• Warm a medium skillet over medium heat and add the pine nuts. Toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to a small bowl (don't leave them in the hot pan as they will continue to cook).
• In the same skillet, add the oil and minced garlic. Let garlic saute for a minute then add the green beans. Cook, moving around frequently, for around 2-4 minutes.
• Remove skillet from heat and the lemon zest, lemon juice, parsley, parmesan cheese, salt, pepper, and toasted pine nuts. Toss around until everything is mixed well, then transfer to a platter for serving.