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Beki Poitras
Beki Poitras • 34 weeks ago

This recipe is the foundation for my green beans every year. Delicious and very adaptable. -B

  • Alanna Kellogg | Kitchen Parade & A Veggie Venture

    Hi Beki ~ Just curious, how do you adapt the recipe? The recipe is on one of my sites, A Veggie Venture. Thanks!

  • Beki Poitras
    Beki Poitras • 33 weeks ago

    Wow, THE Alanna Kellogg is talking to ME! :) Sometimes I use shiitake or cremini mushrooms. I rarely have sherry in the house so I've used extra stock. I usually saute shallots and fresh herbs such as thyme with the mushrooms, garlic and butter. I've found that shallots can be used as a good substitute if I'm cooking for a weirdo who doesn't care for mushrooms. I love your recipe as is and with little tweaks. The measurements are all perfect as are your tips on how to prepare the beans. Thank you!

  • Alanna Kellogg | Kitchen Parade & A Veggie Venture

    OH man, you are giving me one ego boost tonight, thanks for that! :-)) I actually adore you idea of the shallots, we have two (yes, weirdo :0))) family members who won’t touch mushrooms. So glad you like the recipe, it just thrills me that so many people find the admittedly extra effort worth it. I had to laugh when I saw a Pinterest comment from someone who said they could cook a five-course meal in the time it took just to prep the beans. And they’re not far off, time-wise!

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