Description
The classic Green Beans Almondine gets a facelift with sauteed mushrooms, caramelized onions and toasted pine nuts. The perfect side dish for Thanksgiving or a simple roast chicken.
Ingredients
- 1 lb green beans, trimmed
- 6 slices bacon
- 2 cloves garlic, minced
- 1 red onion, sliced thinly
- 12 oz sliced shitake mushrooms
- 1/2 cup toasted pine nuts
- 1 teaspoon dried oregano
- salt and pepper
- parmesan cheese to garnish
Instructions
- Bring a large pot of water to a boil.
- Add green beans and cook just until crisp tender- about 5 minutes; drain and set aside.
- In a large saute pan, cook bacon until crispy. Remove from pan, crumble and set aside; drain all but 2 tablespoons of bacon grease from pan. Add the onions and over medium-low heat, cook 15-20 minutes, stirring occasionally. Turn heat up to medium and add mushrooms. Cook until mushrooms are soft and start to brown about 5 minutes. Add the reserved green beans, crumbled bacon and pine nuts. Cook just until heated through.
- Add oregano, salt and pepper to taste.
- Transfer beans to platter and garnish with parmesan cheese.