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Green Beans and Mushrooms with a Crust

A lovely Thanksgiving or Christmas holiday dish.

  • 1 pound green beans, French-sliced on the diagonal
  • 2 cups crimini mushrooms, sliced
  • 1/4 cup onion, finely sliced
  • 2 tablespoons water
  • Salt and freshly milled black pepper to taste
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup fresh white bread crumbs
  • 1 teaspoon fresh basil, sliced
 

Method

Steam green beans until ALMOST cooked.  A little crunch is preferable.

In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water until tender to the tooth but with a little bits.  This will take only 3-4 minutes and the green beans should still be slightly al dente.  They will retain their green freshness if not overcooked.

Season with salt and pepper to taste. Place in serving dish and keep warm while finishing the topping.keep warm.

In the same skillet, melt butter in oil. Stir in bread crumbs and basil.  Cook, stirring, over medium-high heat until light brown. Sprinkle over vegetables.

Serves: 6 as side dish - this one goes fast!

Contributor:  Alison Ramey

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