Roasted Green Beans With Mushrooms
This twist on green bean casserole is sweet and crunchy and incredibly versatile. Add a simple vinaigrette to drizzle, add toasted almonds for crunch, or balsamic vinegar and Parmesan cheese for flavor. You can prep the beans and add them to a hot oven when you are ready for dinner. You can even prepare the shallot and mushroom and breadcrumbs ahead of time too. Simply reheat the shallots and mushroom mixture in a skillet with a Tablespoon of butter.
20 min Prep Time
15 min Cook Time
- Prep Time: 20 min
- Cook Time: 15 min
- 6 Tablespoons butter, divided
- 3 shallots, sliced
- 8 ounces cremini mushrooms, sliced
- 24 ounces green beans, washed and trimmed
- 3 Tablespoons olive oil
- salt and pepper
- coarse sea salt
- 1/2 cup breadcrumbs
- 1 garlic clove, minced
Step 1In a medium skillet over medium heat, melt 3 Tbs. butter. Add shallots and cook until translucent, about 10 minutes. Add mushrooms and cook until golden brown, about 5 to 10 minutes. Season with salt and pepper. Set aside.
Step 2Preheat oven to 425°. Line two baking sheets with foil. Spread the green beans out in a single layer on each pan. Drizzle with olive oil and season with salt and pepper, turn to coat. Roast for 10 minutes, then toss the green beans with a spatula. Roast for another 5 minutes.
Step 3Heat a small skillet over medium heat, melt 3 Tbs. butter. Add breadcrumbs, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toast in the pan until golden brown.
Step 4Place the green beans on a platter and top with shallots and mushroom mixture. Sprinkle with breadcrumbs and serve.
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