Total Time: 50 minutes
- 2 medium yellow onions, thinly sliced
- 1 teaspoon unrefined sea salt
- 2 tablespoons olive oil
- 1 pound green beans, fresh, rinsed, trimmed and halved
- 2 tablespoons grass-fed butter
- 12 ounces shitake mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup chicken bone broth, organic
- 1 cup white wine
- Preheat the oven to 475 degrees F.
- Combine the onions, salt and oil in a large mixing bowl and toss to combine. Spread the onions on a baking sheet and place on the middle rack of the oven and bake until golden brown, approximately 30 minutes.
- Turn the oven down to 400 degrees F.
- Bring a gallon of water to boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a large skillet set over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 5 to 6 minutes. Add the garlic and continue to cook for another 1 to 2 minutes. Add the broth and wine, and simmer until the mixture reduces and begins to thicken, stirring occasionally, approximately 15 minutes.
- Stir in ¼ of the onions and all of the green beans. Season to taste with salt and pepper. Cook until all ingredients are heated through. Place bean mixture in a casserole dish and top with the remaining onions. Serve.
I don't know about you, but when I think of my Mama's green bean casserole, I think of those fried Durkee® onions and that super heavy cream of mushroom canned soup. It sure tasted good at one point in time, but once I found myself on the health and wellness track, I couldn't bare to eat such a thing ever again! I've now gotten my family to switch over to this much healthier version of the classic green bean casserole and they've never looked back! All the delicious flavor is still there, but without the heaviness and preservatives.