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Green Bean Casserole
Elegant and delicious, this modernized green bean casserole tastes even better than grandma's recipe.
3 cups fresh green beans, cooked and cut into 2” pieces
3 cups sliced Markon First Crop Mushrooms
3/4 cup vegetable stock
1/3 cup white wine
3 Tbsp. low sodium soy sauce
3 cloves Ready-Set-Serve Garlic, diced
1 leek, julienned
3 shallots, sliced in rings
3 Tbsp. olive oil
Salt and pepper, to taste
In a large pan, saute the shallots, leek, and garlic in olive oil until lightly caramelized. Add the mushrooms; continue to saute until mushrooms soften and caramelize. Pour in vegetable stock, wine, and soy sauce; cook until liquid is reduced by half. Season with salt and pepper.
Spoon mixture into small serving dishes and top with cooked green beans. Place in 350 degree oven for five-to-seven minutes; remove and serve immediately.
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