"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Green Beans with Mushrooms, Cream & Toasted Breadcrumbs Recipe

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This recipe for Green Beans with Mushrooms, Cream & Toasted Breadcrumbs, by , is from Snow Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jana Campbell
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
The Breadcrumbs:
1 C coarse fresh breadcrumbs
1/4 C olive oil
Freshly ground pepper to taste
For the Green Beans:
4 tbsp unsalted butter
8 oz white mushrooms, quartered
1 small onion finely diced (about 1/2 C)
1 tsp kosher salt
3 medium cloves garlic, minced
10 oz fresh green beans, trimmed
3/4 tsp freshly ground black pepper
1-1/2 C low salt chicken broth
1/2 C heavy whipping cream

Directions:
Directions:
Make the breadcrumbs: Heat the oven to 375. Toss the breadcrumbs in a bowl with the olive oil and pepper. Spread on a baking sheet and toast until golden, stirring occasionally, about 10 minutes.
Cook the beans: Melt the butter in large skillet over medium heat. Add the mushrooms and onion. Increase the heat to high to reheat the pan and then drop the heat back to medium. When the mushrooms are slightly golden, add the salt. Saute until the mushrooms are deep golden, about 5 minutes. Add the garlic, green beans, and pepper. Add the broth and simmer, stirring occasionally, until the liquid has reduced by about three quarters and the beans are fork tender and fully cooked, about 20 minutes. Add the cream and simmer until the sauce is reduced to a very think consistency, about 10 minutes. Serve the beans and sauce topped with the toasted breadcrumbs.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Our family has been using this green bean recipe for several years. There are never any leftovers so it must be good.

 

 

 

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