Most Americans are familiar with the 56-year-old Thanksgiving side dish that calls for cream of mushroom soup and french fried onions. This is a much lighter and healthier version, sized, of course, for two.
- 1 tsp butter
- 1/4 C panko
- 1 1/2 tsp dried minced onion flakes
- 1/4 tsp salt (to taste)
- 1/2 lb green beans, trimmed and cut
- 1/3 lb mushrooms, thinly sliced
2. At the same time, steam green beans and mushrooms for 6 minutes.
3. Place green beans and mushrooms in serving dish, top with crumb topping.
Robyn's notes: as a refresher, to steam the vegetables with a steamer basket, place a pot on the stove and add about an inch of water. Place steamer basket into pot so that the veggies are not touching the water, but with the water almost reaching the bottom of the basket. With the lid on the pot, bring the water to a boil, then reduce heat to medium-low and steam for the required time.
This recipe is obviously not as rich as the original, but my taste-testers both enjoyed it.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often
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