How to make it

  • Thaw green beans if frozen.
  • Trim and set aside.
  • Add salt to 1 gallon cold water and bring to a boil.
  • Add the beans all at once, and cook for 30 to 45 seconds.
  • Remove from the water and immediately put into ice water.
  • Remove beans from ice water as soon as they're cold.
  • Heat the oil in a large saute pan until almost smoking.
  • Add the onions and saute until the onions turn a deep caramelized brown color.
  • Add the green beans to the onions, and stir until beans are hot and thoroughly mixed with the onions.
  • Transfer to a serving platter, top with hot mushroom sauce, garnish with fresh parsley, and serve.
  • Wild Mushroom Sauce:
  • Saute the onion and wild mushrooms in butter until soft but not browned.
  • Blend in the flour and stir until evenly moist.
  • Add the milk in stages, whisking after each addition, until smooth and lump-free.
  • Add the wine, thyme and oregano; simmer until thickened, about 20 minutes.
  • Stir in the heavy cream and tabasco.
  • Season with salt and pepper.
  • Makes about 5 cups.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe love alll the ingredients thanks high5
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    " It was excellent "
    greekgirrrl ate it and said...
    these are definitely replacing green bean casserole which I think is blech! Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    crabhappychick ate it and said...
    Love this recipe! Takes creamed green beans to a whole new level...and the usual Thanksgiving green bean casserole out of sight. Big yum.
    Was this review helpful? Yes Flag

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