This popular dish has as many loyal fans as it does recipe variations. Depending upon your guest list, you may need to prepare a “traditional” version using canned green beans and mushroom soup. At My Cooking Magazine, we love this recipe featuring fresh organic green beans and a homemade, dairy-free mushroom sauce. It’s so delicious you may win some converts!
1 lb. fresh whole organic green beans
2 tablespoons vegan butter
¼ cup sliced shallots
½ teaspoon salt
½ teaspoon freshly ground pepper
½ teaspoon dried tarragon
2 cups finely chopped portobella mushrooms
¼ cup all-purpose flour
1 cup vegetable broth
1 cup soy milk
1 cup French-fried onion rings
- Preheat oven to 375 degrees F. Butter a 2-quart casserole dish.
- Rinse and trim ends from green beans. Steam in a medium sauce pot until just tender.
- Melt butter in a large skillet over medium heat. Sauté shallots 2-3 minutes. Add mushrooms, salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until mushrooms are browned and liquid has evaporated.
- Sprinkle flour over mushrooms; stir and cook for 1-2 minutes. Add 1 cup vegetable broth and cook until mixture begins to thicken. Add soy milk, reduce heat to low and cook until bubbly. Remove from heat and add green beans.
- Fill casserole dish with green bean mixture. Bake for 20 minutes, then top with onions and bake another 5-7 minutes until lightly browned. Get ready to see smiling faces!
[author] [author_image timthumb=’on’]https://www.mycookingmagazine.com/wp-content/uploads/2016/10/lori-rodgers.png[/author_image] [author_info]Lori Rodgers – Lori’s passion for food and fine dining began at an early age. She started reading Gourmet at 8, and was fortunate to have a father who included her in his travels to cites across the US, often frequenting restaurants she had read about in the magazine. After studying hotel and restaurant management at FSU for two years and thoroughly enjoying the summer program in Switzerland, she graduated with a degree in International Business with a minor in Spanish. Lori owned and operated the family business, Bert Rodgers Schools of Real Estate for 25 years, indulging her cooking hobby by whipping up meals for family and friends on the weekends. She has two teenagers who have adopted a vegan lifestyle, adding a new challenge to Lori’s cooking repertoire. Lori recently sold the business and is embarking on a new chapter and new career, returning to her true calling, cooking and exploring the multifaceted world of food![/author_info] [/author]