Green beans contain a wealth of antioxidants, vitamins, and minerals. They are also a delicious source of fiber and may help fend off cardiovascular disease, and even prevent cancer.
This recipe for Green Beans with Caramelized Red Onion and Mushroom Topping is a great autumn side dish. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began 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 and it has since become a company tradition.
“I watch cooking change the cook, just as it transforms the food.”
–Laura Esquivel
Green Beans with Caramelized Red Onion and Mushroom Topping
Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season, Diane Rossen Worthington (2007)
Notes
The topping can be made the day before serving and refrigerated. Reheat in the skillet and continue with the rest of the recipe.
Ingredients
- 2 Tbsp olive oil
- ½ pound cremini mushrooms, coarsely chopped (both cremini and portobello mushrooms have a smooth, dark brown cap and 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 Tbsp oil over medium heat. Sauté the mushrooms for 3–4 minutes or until they change color and soften. Remove to a bowl.
- Add the remaining 1 Tbsp oil and 1 Tbsp butter to the skillet. Sauté the onion for 7–10 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 5–7 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.