Green beans with roasted onions and cream of mushroom sauce

Green beans with roasted onions and cream of mushroom sauce

Green beans. String beans. Snap beans. Haricots verts. Whatever you call them, lead with "incredibly tasty" for full disclosure. This dish goes anywhere... dressed up enough for a holiday meal, but tempting enough to add to your weekly rotation.

Green beans with roasted onions and cream of mushroom sauce

Green beans. String beans. Snap beans. Haricots verts. Whatever you call them, lead with "incredibly tasty" for full disclosure. This dish goes anywhere... dressed up enough for a holiday meal, but tempting enough to add to your weekly rotation.
USMetric
6 servingservings

Ingredients

  • 1 (4 oz.) 1 (110 g) yellow onionyellow onions
  • ½ tsp ½ tsp salt
  • ½ tsp ½ tsp onion powder
  • 2 tbsp 2 tbsp coconut flour
  • 1310 lbs 600 g fresh green beans
Cream of mushroom sauce
  • 5½ oz. 160 g mushrooms or other mixed mushrooms
  • 1 oz. 28 g butter
  • 23 cup 160 ml heavy whipping cream
  • ½ tsp ½ tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • ½ tsp ½ tsp pepper
  • 1 tbsp 1 tbsp dried chives
  • ½ tbsp ½ tbsp tamari soy sauce (optional)
  • ½ tbsp ½ tbsp Dijon mustard
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat oven to 450°F (225°C).
  2. Begin with the mushroom sauce. Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color.
  3. Add spices, cream and optional mustard or soy sauce. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper.
  4. Remove from the stove and cool slightly. Puree in a blender or food processor (or use a hand blender in a deep bowl), until the consistency is smooth and creamy. Dilute with more cream until sauce has the desired consistency.
  5. Cut the onion in thin rings and put them in a plastic bag. Pour in salt, powdered onion, and coconut flour; shake until onion rings are evenly coated.
  6. Spread the rings on a baking sheet covered with parchment paper and drizzle lightly with olive oil. Roast onions in the oven for roughly 15 minutes. They brown quickly at the end, so keep a close eye on them and remove from oven before they burn.
  7. Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them and top the dish with the onion rings.

Tip!

Green beans add flavor and flair to almost any main course... especially when topped with creamy mushrooms and crispy onions! Enjoy this side with fish, beef, poultry or apricot and mustard glazed ham.

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3 comments

  1. Laura
    Could this be baked as a last step in the end? I'm thinking of using canned green beans so was thinking of baking it to warm them and to combine the flavors.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Could this be baked as a last step in the end? I'm thinking of using canned green beans so was thinking of baking it to warm them and to combine the flavors.

    If you choose to do that, be careful of the heat and temperature level as cream based sauces can be prone to "breaking" or separating.

  3. Virginia
    I believe the onions need olive oil or something on them. The roasted onions did NOT turn out well. However, I did use some previously made cream of mushroom that I had made last week so I didn't waste mushrooms and it did not break when I reheated it and used it. It was the best part of the dish! Also, could not figure out how to slice the beans down the center. They were so small it was almost impossible. I guess I need bigger green beans in order to do that. Then... I'm pretty sure the 3 mins wasn't enough time to cook them since they were not halved, which I feel I should have known! But anyways.... yay for cream of mushroom! Nay for how this turned out for me. ;(

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