Green Bean “Casserole”

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  • 2 qts green beans
  • 1 qt crimini mushrooms
  • ¾ C mayonnaise
  • ½ tsp smokey paprika
  • ½ C breadcrumbs
  • 2 cloves garlic
  • ¼ C olive oil
  1. Wash or brush the mushrooms clean and slice thinly
  2. Toss with a glug of oil and sprinkle of salt and pepper
  3. Pan roast mushrooms until cooked through and slightly crispy
  4. Snap the stem ends from the green beans, wash and allow to dry thoroughly
  5. When mushrooms are cool combine with the mayonnaise and paprika and taste adding more salt as desired
  6. Mince the garlic cloves and cook in the olive oil until tender but not brown
  7. Add the breadcrumbs and toast in the garlicy oil
  8. In a separate pan heat a glug of oil until just about to smoke
  9. Add the green beans with a pinch of salt and cook until bright green
  10. Remove from the heat, top with the mushroom mayo and breadcrumbs and serve

This recipe is featured in the post:

green city market– mid July virtual csa