Portabello And Green Bean Casserole Recipes

Steps:

• Heat oil in a 10-inch nonstick skillet over medium heat. Add shallot; cook, stirring, until translucent, 3 to 5 minutes. Add mushroom caps; cook until tender, 8 to 10 minutes.
• Add 3/4 cup water and green beans; season with salt and pepper. Stir to combine; reduce heat to low. Cover; cook until beans are crisp-tender, 7 to 10 minutes. If any liquid remains, raise heat, and cook until it evaporates.

Steps:

• Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

Steps:

• Preheat the oven to 375 degrees F.
• Place bacon in a large skillet over medium-high heat, and fry until crisp.
• Remove from the skillet to drain on paper towels.
• Pour olive oil into the skillet, and reduce heat to medium.
• When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
• Add garlic, and fry for a couple of minutes, just until fragrant.
• Stir in the mushroom soup and almonds, and bring to a boil.
• Season with white pepper and paprika, and crumble in the bacon.
• Gently stir in the green beans, then transfer the mixture to a casserole dish.
• Bake uncovered for 30 minutes in the preheated oven.
• Remove from the oven, and sprinkle Cheddar cheese over the top.
• Return to the oven for 5 minutes, or until cheese is melted.
• Let stand 5 minutes before serving.