Recipe by MarthaStewartWanabe
This recipe is from the September 2006 issue of Cooking Light Magazine. It's a different way to cook green beans. The beans turn out tender with crisp browned edges; and the mushrooms, shallots and thyme are a lovely flavor accent.
Top Review by Heather U.
Delicious dish! I stuck with the spirit of it but used only 3 oz mushrooms, about 10 shallots cut in half, and roughly 6 quartered cloves of garlic. Because of something else in the oven, I cooked these for longer [maybe an hour?] at 350F. That worked pretty well but I think doing the higher temp as prescribed would yield even more delightful caramelization. This dish would make a nice holiday side dish-- better tasting and healthier than the usual mushroom soup-based green bean casserole. Thanks!
- 6 cups cremini mushrooms, quartered (1 lb.)
- 1 cup shallot, thinly sliced
- 2 garlic cloves, chopped
- 1 1⁄2 lbs green beans, trimmed
- 1 tablespoon cooking spray (vegetable oil or olive oil)
- 1 1⁄2 tablespoons olive oil
- 1 tablespoon thyme, chopped fresh
- 1⁄2 teaspoon black pepper, freshly ground
- 3⁄4 teaspoon salt
Directions See How It's Made
- 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.