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Deconstructed Green Bean Casserole

Thanksgiving may be long over, but we are still knee-deep in the holiday season and that means that we are still knee deep in feasting foods. It’s going to be a cold, hung-over day in January (meaning, January 1st) before the feasting food craze wanes and people slog through the drudgery of winter unaided by fatty and carby concoctions.

I genuinely like green bean casserole: it is a weird dish that only a mad food scientist could come up with. However, my stomach and will are not hardy enough to deal with week after week of green bean casserole. So I just picked and chose from all of my favorite bits and came up with something that can have a slightly more ubiquitous dinner table presence.

So here’s what you need:

1  pound fresh green beans

1 pound mushrooms (crimini, baby bella, oysters, choose your favorites)

½ onion diced

3 cloves of garlic, smushed/diced

1 tablespoon of olive oil

Salt and pepper to taste

And here’s what you do:

Cut the ends off the green beans and cut the beans into 1 to 1 ½ inch long sections. Slice the mushrooms. In a skillet, add the olive oil, onion, and garlic. Fry on medium heat until near translucent. Add the mushrooms and continue cooking. Stir every so often. Add the green beans and cook until they’re just vibrant green and still a little crunchy. Add salt and pepper and other spices I guess if you’re that fancy (it’s OK, we’re all sometimes that fancy). Take off the heat and eat.

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