The allium family (including garlic, onions, leeks, shallots, and chives) is well known to even the most basic chef. After all, what pantry is complete without onions and garlic? But these tasty plants are also nutrition powerhouses, packed with antioxidants that have shown potential in the fight against cancer, heart disease, and diabetes.
This week’s recipe uses red onions in a delicious green bean recipe, and was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“It’s okay to play with your food.” – Emeril Lagasse
Green Beans With Caramelized Red Onion And Mushroom Topping
From: Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season, Diane Rossen Worthington (2007)
Ingredients
- 2 Tbsp olive oil
- ½ pound cremini mushrooms, coarsely chopped (both cremini and portobello mushrooms sport a dark brown color and a smooth cap and have a deep savory flavor. Portobello mushrooms are just mature cremini mushrooms)
- 2 Tbsp unsalted butter
- 1 red onion, finely chopped
- 1 teaspoon balsamic vinegar
- 1 garlic clove, minced
- 2 Tbsp fresh parsley, finely chopped
- Salt and freshly ground black pepper
- 2 pounds tender green beans, ends removed
Instructions
- In a medium skillet, heat 1 tablespoon of the oil over medium heat. Sauté the mushrooms for 3 to 4 minutes or until they change color and soften. Remove to a bowl.
- Add the remaining 1 tablespoon of oil and 1 tablespoon of the butter to the skillet. Sauté the onion for 7 to 10 minutes, or until soft and beginning to caramelize. Add the vinegar and cook, stirring constantly, for 1 minute. Add the garlic and sauté for 1 more minute. Add the mushrooms, parsley, salt, and pepper to taste. Remove skillet 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 the beans 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.
Notes
The topping can be made the day before serving and refrigerated. Reheat in the skillet and continue with the rest of the recipe.