Green Beans with Mushrooms

Photo: Maria Robledo; Styling: Anna Last
Sautéed mushrooms deliver flavor without the sodium overload of canned cream of mushroom soup. Crispy onions are a must-have; just fry them in olive oil.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 143
Fat 6 g
Satfat 1 g
Cholesterol 3 mg
Sodium 271 mg
Protein 5 g
Carbohydrate 16 g
Fiber 3 g
Sugars 5 g

Ingredients

1/2 small red onion, cut into thin rings and separated
2 tablespoons all-purpose flour
Kosher salt and black pepper
2 1/2 tablespoons olive oil
8 ounces button mushrooms, sliced
1 cup 1 percent milk
1 pound frozen green beans, thawed

Preparation

In a bowl, toss the onion with 1 tablespoon of the flour and 1/4 teaspoon salt. Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.

Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.

Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and 1/4 teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.

Note:

Sara Quessenberry and Kate Merker,

February 2009