ADVERTISEMENT
Green Beans with Creamy Mushroom Sauce
Green Beans with Creamy Mushroom Sauce
0 Reviews
From: Diabetic Living Magazine
A much healthier take on the old-fashioned green bean casserole, this version thankfully skips the canned soup and fried onions! Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chèvre.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons olive oil
- 1 cup thinly sliced shallots
- 1 pound fresh green beans, trimmed
- 2 tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups sliced fresh cremini mushrooms
- 1 tablespoon fresh thyme leaves
- 2 to 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup low-fat milk (1%)
- ½ cup crumbled goat cheese (chèvre) (2 ounces)
Preparation
-
Prep
-
Ready In
- In a 12-inch nonstick skillet heat 2 tablespoons of the oil over medium-high. Add shallots; cook 4 to 5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, the water, ¼ teaspoon of the salt and ⅛ teaspoon of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently. Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese.
- Serving size: ¾ cup
- Per serving: 119 calories; 7 g fat(2 g sat); 3 g fiber; 11 g carbohydrates; 5 g protein; 35 mcg folate; 5 mg cholesterol; 5 g sugars; 540 IU vitamin A; 10 mg vitamin C; 80 mg calcium; 1 mg iron; 123 mg sodium; 317 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1½ fat, 1½ vegetable
