Roasted Green Beans With Cremini Mushroom Sauce 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.

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 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.

THE BEST GREEN BEAN CASSEROLE

Steps:

• Make the casserole: Place the dried shiitake mushrooms in a small bowl and cover with boiling water, about 2 cups, and cover with plastic wrap. Let steep for 20 minutes. Strain through a fine mesh strainer, reserve 1/2 cup of the liquid and slice the steeped mushrooms.
• Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the cremini and shiitake mushrooms; saute until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and mushroom liquid. Bring to a boil, then reduce the heat to medium-low and simmer until thickened, 5 to 10 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake off any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender and the sauce is thick, 10 to 12 minutes. Stir in the heavy cream and season with 2 teaspoons of salt and pepper.
• For the topping: Soak the sliced onions in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake off the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onions. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

ROASTED GREEN BEANS WITH MUSHROOMS

Steps:

• Preheat oven to 450°F.
• Combine first four ingredients on a jelly-roll pan coated with cooking spray.
• Drizzle with oil, sprinkle with thyme and pepper and toss well to coat.
• Roast for 30 minutes or until beans are lightly browned.
• Sprinkle with salt and toss to combine.