In the midst of all the baking and cookie posts I thought I’d switch it up today.
A simple and delicious side dish.
And………..drumroll…………..it involves bacon.
Need I say more?
One of my favorite food blogs, bakedbree.com, posted a recipe for green beans almondine just before Thanksgiving. She takes the most beautiful photo’s. Which makes yoou will want to eat everything she makes. I love all the ingredients in this recipe so added to my “to try” list. Not being able to leave a recipe alone, of course I made a few changes. Which, by the way, I think is what cooking is all about. Experimenting and making recipes your own. I wanted the mushrooms and onions to have a little more presence so I upped the quantity of the mushrooms and I caramelized the onions. My husband doesn’t really like nuts in his food but he’ll eat pine nuts so that was an obvious swap for me. Other than that I added a bit more salt and voila- a perfect side dish.
I have a bunch more cookie recipes to post for your holiday baking so check back all week!
The classic Green Beans Almondine gets a facelift with sauteed mushrooms, caramelized onions and toasted pine nuts. The perfect side dish for Thanksgiving or a simple roast chicken.
- 1 lb green beans, trimmed
- 6 slices bacon
- 2 cloves garlic, minced
- 1 red onion, sliced thinly
- 12 oz sliced shitake mushrooms
- 1/2 cup toasted pine nuts
- 1 teaspoon dried oregano
- salt and pepper
- parmesan cheese to garnish
- Bring a large pot of water to a boil.
- Add green beans and cook just until crisp tender- about 5 minutes; drain and set aside.
- In a large saute pan, cook bacon until crispy. Remove from pan, crumble and set aside; drain all but 2 tablespoons of bacon grease from pan. Add the onions and over medium-low heat, cook 15-20 minutes, stirring occasionally. Turn heat up to medium and add mushrooms. Cook until mushrooms are soft and start to brown about 5 minutes. Add the reserved green beans, crumbled bacon and pine nuts. Cook just until heated through.
- Add oregano, salt and pepper to taste.
- Transfer beans to platter and garnish with parmesan cheese.