Baked Green Beans With Mushrooms & Pine Nuts

Submitted by Bergy

"This is a great do ahead recipe - get it ready put it in the fridge and 30 minutes before dinner pop it in the oven. I like my beans al dente, so adjust your timing accordingly; 30 minutes produces an extra crisp bean. If you like your veggie well cooked allow up to an extra 20 minutes"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 lb green beans, snipped but left whole
• 1⁄2 lb mushroom, cleaned and thinly sliced
• 1⁄2 cup pine nuts, toasted
• 1 1 tablespoon margarine or 1 tablespoon lite olive oil
• 3 tablespoons shallots, finely chopped
• 1⁄2 teaspoon dried thyme
• 6 tablespoons madeira wine (substitute with medium sherry or apple juice)
• salt & pepper

directions

1. 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).
2. Pour the Madeira into the bottom of the foil lined dish, add beans, top with mushroom mixture.
3. Seal the foil.
4. Bake in 375°F oven for approx 30 minutes (adjust time to your liking of crispness). Open foil and sprinkle with toasted pine nuts.

Reviews

[HeatherFeather]

Absolutely delicious! The deceptively simple combination of ingredients turned out excellent. I had neither madeira nor medium sherry available today, so I used a Chardonnay and it turned out great. This is a gorgeous, elegant looking and very tasty side dish. 20 minutes in the oven was perfect for me.

 

[TheDancingCook]

Bergy always has the best veggie recipes and thanks to her, I am becoming quite fond of my most hated food group: veggies! These beans were delicious; I did end up cooking this at 400 degrees for about 30 minutes and they tasted great, not overdone at all. Now Bergy, the can you get me to like broccoli and cauliflower??? Thanks, Bergy!

 

[DogAndCatDoc]

I followed the suggestions of other reviewers and added the pine nuts last and also cooked for 40 mintues. I just didn't care for this all that much. I'm not sure if it was the flavor of the sherry I used or if it needed additional spices...can't really put my finger on it, but I don't think I will make these again.

 

[myrtle]

I,too found the nuts got too moist.I liked the recipe,but next time will add the pine nuts just before serving.

 

[Chicagopm]

This was a nice sidedish for the chicken I made over the weekend. I made this aa directed, only I used the suggested apple juice as the liquid. I had to cook this much longer than the suggested 20 minutes to bring them to the tender-crisp stage (approx. 35-40 minutes). I also kept the packet closed after removing them from the oven to let them do a little additional cooking. I was a little disappointed that the pine nuts became sort of water logged. Next time, I think that I'll toast the nuts and then throw them in at the end. Thank you for this nice side dish recipe!