Okay, here's another side dish that will work perfectly with your Thanksgiving feast. No, it's not green bean casserole, but it's fantastic. I had thought about doing a gluten-free, dairy-free, soy-free version of green bean casserole, I saw plenty of recipes that would work, but you know what? The whole point of green bean casserole is that its a convenient dish, you throw a can of this in, with a can of that, top it with a can of fried onions, and ta da, it's a side dish. Well, that all just got thrown out the window....the convenience is gone, so really is green bean casserole really that good? I really don't think its that fantastic, maybe I'm alone in this. But I want simplicity, for goodness sake I have to make everything else from scratch, maybe I should try to simplify it all so I don't have a nervous breakdown.
So, I took the main elements from the green bean casserole: green beans, onions, and mushrooms and created this saute. It's simple and delicious, and definitely lighter on the calories and fat. :)
Green Bean and Mushroom Saute
2 tablespoons olive oil
1/3 cup chopped onion
8 oz sliced mushrooms
1 clove garlic
salt and pepper to taste
4-5 cups fresh green beans
Heat oil over medium/medium-high heat. Add onion and mushrooms, garlic, and salt and pepper. Cook until onions and mushrooms have softened and cooked through. In the meantime, steam green beans to a tender crisp. Combine the mushrooms and green beans and cook for another 2-3 minutes to combine flavors.
This post was shared on Gluten Free Holiday Thursdays.