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