One of my favorite things to indulge in on Thanksgiving is the big tray of green bean casserole! My grandma made them with tons of heavy cream, lots of salt and crispy onions…my Mom’s version is very similar. While I LOVE their version I am always looking for a way to make a “skinny” version of some of my favorite dishes!
This dish is a great way to get the same satisfying flavor without all the guilt!
Here is how we did it!
What you need:
Handful of green beans
2 -3 cups of mushrooms
White wine
1 tbsp of butter
1 tbsp olive oil
2 cloves of garlic
Squeeze of lemon
sea salt, black pepper & nutmeg
How:
Blanch the green beans and place in to a cold bath
In a large skillet, melt the butter and add the mushrooms
Once browned, add the garlic and a pinch of sea salt
Once garlic is soft, add a splash of white wine and heavy cream, move around the mushrooms and garlic
Add greens beans to skillet and toss with mushrooms.
Remove green beans and mushrooms from skillet.
In the skillet, add 1/4 cup of white wine, heavy splash of heavy cream and a good pinch of parmesan and flour. Add a good squeeze of lemon. Whisk together and pour over green beans!
Yuuum! Enjoy!
