Fresh, crisp green beans and sautéed mushrooms provide a delicious alternative to traditional green bean casserole.
Nutritional Information
| Calories | 70 | Fat | 3.5g |
| Protein | 2g | Cholesterol | 5mg |
| Carbohydrates | 8g | Sodium | 20mg |
| Fiber | 2g | Saturated Fat | 1g |
| Sugars | 3g |
Ingredients
1 pound fresh green beans, trimmed
1 tablespoon olive oil
1 red onion, thinly sliced
2 cups sliced fresh mushrooms
1 tablespoon butter
½ teaspoon dried thyme leaves
salt and pepper, if desired
Directions
In large saucepan, bring 2 quarts water to boil. Add beans; bring water back to boil. Cook beans, uncovered, 8 to 10 minutes or until crisp tender. Plunge into cold water until beans are cold; drain. Refrigerate, covered, several hours or overnight.
To reheat; let beans stand at room temperature 1 hour. In large skillet over medium heat, heat oil. Add onion and mushrooms. Cook 5 to 8 minutes or until tender. Add green beans, butter, thyme, salt and pepper, if desired. Cook over medium-high heat, stirring and tossing gently, 6 to 8 minutes.
