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Green Beans with Creamy Mushroom Sauce
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.”
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)
1In 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.
2Add 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.
3For 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.