Remember last week when I told you my mom was excited over a twist on the classic green bean casserole? Well, here is her new and improved version, a recipe she exchanged with me. I love the meatiness of portabello mushroom. Really nice and chewy. I would take this one step further, however, and look at a DIY version of the canned soup and use fresh green beans, but look how delish this is in the pix...
Better Than The Original Green Bean Casserole
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup organic milk
1/2 cup sour cream
1/8 teaspoon pepper
2 (9-ounce) packages frozen cut green beans, thawed or fresh, blanched
6 portobello mushrooms, stems and gills removed
3 to 4 medium red onions
Extra virgin olive oil
1/4 teaspoon sea salt
Preheat oven to 350 degrees. Saute mushroom caps until soft in 2 batches with olive oil to coat pan. Set aside. Mix soup, milk, sour cream and pepper in a 1 1/2-quart baking dish. Stir in beans.. Bake for 30 minutes, or until hot.
While the casserole is baking, slice onions and saute in a little olive oil, on medium heat, until soft. Add 1/4 teaspoon salt. Turn heat to low and continue heating until caramelized, about 30 minutes. Remove bean casserole from oven. Arrange onions on a cookie sheet and broil on high 4 to 5 minutes, or until crispy. Scoop casserole evenly into heated mushroom caps. Sprinkle crispy onions on top and serve. Makes 6 servings.