Green Beans with Creamy Mushroom Sauce

Green Beans with Creamy Mushroom Sauce

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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.

Ingredients 8 servings

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Original recipe yields 8 servings
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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

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • 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

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