Green Beans with Caramelized Red Onion and Mushroom Topping

November 22, 2010 | By andrea | Filed in: Christmas, Holidays, Quick Cooking, Recipes, Side Dish, Thanksgiving, Vegetable, Vegetarian.

This green bean dish is a far cry from the traditional green bean casserole that we all grew up with. Here, the green beans are crisp tender and topped with a sauteed mushroom and caramelized onion mixture. The combination is excellent and makes a perfect holiday side dish.

If you don’t like mushrooms then skip ’em and double up on the caramelized onions. The dish will still be great! The caramelized onion and mushroom topping can be made a day ahead of serving…always a bonus for the busy holiday cook! Enjoy!

Green Beans with Caramelized Red Onion and Mushroom Topping
-recipe from Seriously Simple Holidays by Diane Rossen Worthington

Green beans seem to be a family favorite. I like to serve this simple yet flavorful side dish instead of the creamy green bean classic. It is perfect for Thanksgiving dinner since it can be doubled easily and transports well. Advance preparation: Make 1 day ahead through step 1, cover, and refrigerate. Reheat the topping in a skillet before serving. Serves 8 to 10.

2 tablespoons olive oil
1/2 pound cremini mushrooms, coarsely chopped
2 tablespoons unsalted butter
1 red onion, finely chopped
1 teaspoon balsamic vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
2 pounds tender green beans, ends removed

In a medium skillet, heat 1 tablespoon of the oil over medium heat. Saute the mushrooms for 3 to 4 minutes, or until they change color and soften. Remove to a bowl.

Add the remaining 1 tablespoon oil and 1 tablespoon of the butter. Saute the onion for 7 to 10 minutes, or until it is soft and begins to caramelize. Add the vinegar and cook, stirring constantly, for 1 minute. Add the garlic and saute for 1 minute. Add the mushrooms, parsley, and salt and pepper to taste. Remove from the heat.

Bring a large saucepan of water to a boil. Salt the water, immerse the beans in the boiling water, and cook for 5 to 7 minutes, or until tender but slightly resistant. Drain and place in a serving dish. Toss with the remaining 1 tablespoon butter and salt and pepper to taste. Sprinkle evenly with the topping and serve immediately.

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One comment on “Green Beans with Caramelized Red Onion and Mushroom Topping

  1. […] It took longer than 2 minutes to get a good sear on the pork. To save time, you can start the sauce while the pork is browning. For the cranberry sauce, I used some leftover homemade Triple Cranberry Sauce which is lightly flavored with orange…it was perfect with the rosemary, onion and balsamic vinegar in the sauce. You could probably even make the sauce a day ahead to simplify things, then all you’d need to do is roast the pork, heat the sauce, and make a side dish or two. I served the tenderloin with bread stuffing and Green Beans with Caramelized Red Onion and Mushroom Topping. […]