Green Beans with Mushroom & Onion

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Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.

Introducing my Green Beans with Onion & Mushroom, a stove-top version of the casserole that is finished with rich pan gravy that soaks up the caramelized bits while the green beans steam in a veggie broth.

This is the ideal green-veggie side dish to pair with all of those carb-heavy options I’ll still have throughout my menu.

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Green Beans with Onion & Mushroom

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
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Ingredients 

  • 2 tablespoons ghee
  • 1 tablespoon olive oil
  • 1 large onion, very thinly sliced
  • 10 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon fresh thyme
  • pounds green beans, washed and trimmed
  • 1 cup vegetable stock
  • ½ teaspoon cracked black pepper

Instructions 

  • Heat oil and butter in a large skillet over medium heat, until hot. Add onion and stir to coat.
  • Cook mushrooms for 3 to 5 minutes, until they begin to get translucent. Add sliced mushrooms.
  • Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.
  • Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.
  • Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.
  • Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.

Notes

You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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