Green Beans with Onion & Mushroom (Edit recipe)

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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 a mainstay on my family table - and the tables of many American households - I wanted a lighter version. This Green Beans with Onion & Mushroom dish combines the same classic flavors, but makes it a bit more refined and less "soup" casserole.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	11 g
Carbohydrates:	8 g
Protein:	4 g
Cholesterol:	18 g
Sodium:	470 mg
Fiber:	3 g
Sugars:	5 g
Calculated for total recipe.

Serves: 4-6

Ingredients

2 Tbsp Ghee
olive oilolive oil
1 whole Onion, large, very thinly sliced
cremini mushroomscremini mushrooms
1 tsp Kosher Salt, divided
1 Tbsp Thyme, fresh
1.5 lb Green Beans, washed and trimmed
vegetable stockvegetable stock
.5 tsp Black Pepper, cracked

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 u00bd 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 u00bd teaspoon salt and u00bd teaspoon pepper and transfer to a rimmed platter.
Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.