Prep 15 mins
Cook 30 mins
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.
- 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
- 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.
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!
Delicious. I used a mix of green, yellow, and purple snap beans. Added a bit extra garlic, less oil, and used dried thyme. I think this would be lovely with the cremini mushrooms left whole too.
I'm so glad you shared this! As soon as I set my bf's plate down in front of him he said "Ooohh" and tried these right away. As he chewed, he nodded emphatically and said "Pretty good!" This had a gorgeous nuttiness to it from roasting, and the flavors went together beautifully. I only had frozen green beans, and they were a 1lb bag. First time cooking with shallots, and I've read in the cooking dictionary that subbing regular onions just isn't the same. I'm glad I bought shallots, although they are costly! They are mild and very flavorful; I ended up using 3/4 cup. I'm not able to afford fresh herbs much, so I used jarred, minced garlic (1 tsp) and unsure of how much dry thyme to use, I used 1/2 Tbsp. I used a bit more pepper than called for and a bit less salt. I ended up using a bit more olive oil than called for too. I covered my pan with aluminum foil, then sprayed with non-stick spray. The time/temp were just about right, although a few bits got a bit over-done but tasted very good overall. Bf wasn't impressed by the well-done bits; he said they tasted like charcoal and he doesn't like charcoal, lol! so watch these carefully, espcially near the end of cook time. Bf gives 4 stars. This was a real treat, fancy, but simple. Made for Aussie/NZ Swap #15. Edited to add, that I also did buy crimini (I assum eit's the same as cremini?) mushrooms and had a 6oz package of pre-sliced, as that's all I could find.