Close
Prep Time:40 minsAdditional Time:2 hrs 20 minsTotal Time:3 hrsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:2 hrs 20 minsTotal Time:3 hrsServings:12Yield:12 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:2 hrs 20 mins
Additional Time:
2 hrs 20 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGreen Beans & Mushrooms2½poundsfresh green beans, trimmed and cut into thirds1(10 ounce) packagemushrooms, sliced1largeonion, chopped3large clovesgarlic, minced3tablespoonsextra-virgin olive oil1¼teaspoonssalt½teaspoonground pepperOnion Topping1mediumonion, halved and sliced1cupbuttermilk⅓cupall-purpose flour¼teaspoonground pepper⅛teaspoonsaltCanola or olive oil cooking spraySauce3tablespoonscornstarch2tablespoonsdry sherry1cupsour cream, at room temperature½teaspoondried thyme
Cook Mode(Keep screen awake)
Ingredients
Green Beans & Mushrooms
2½poundsfresh green beans, trimmed and cut into thirds
1(10 ounce) packagemushrooms, sliced
1largeonion, chopped
3large clovesgarlic, minced
3tablespoonsextra-virgin olive oil
1¼teaspoonssalt
½teaspoonground pepper
Onion Topping
1mediumonion, halved and sliced
1cupbuttermilk
⅓cupall-purpose flour
¼teaspoonground pepper
⅛teaspoonsalt
Canola or olive oil cooking spray
Sauce
3tablespoonscornstarch
2tablespoonsdry sherry
1cupsour cream, at room temperature
½teaspoondried thyme
DirectionsTo prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a 5 1/2- to 6-quart slow cooker. Cook on High until tender, about 2 1/2 hours.Meanwhile, preheat oven to 400 degrees F.To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.TipsEquipment: 5 1/2- to 6-quart slow cookerOriginally appeared: EatingWell.com, October 2017
Directions
To prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a 5 1/2- to 6-quart slow cooker. Cook on High until tender, about 2 1/2 hours.Meanwhile, preheat oven to 400 degrees F.To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.TipsEquipment: 5 1/2- to 6-quart slow cooker
To prepare green beans & mushrooms: Combine green beans, mushrooms, chopped onion, garlic, oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper in a 5 1/2- to 6-quart slow cooker. Cook on High until tender, about 2 1/2 hours.
Meanwhile, preheat oven to 400 degrees F.
To prepare onion topping: Combine sliced onion and buttermilk in a medium bowl. Let stand for 15 minutes. Drain (discard buttermilk) and return the onion to the bowl. Sprinkle with flour, pepper and salt and toss to coat well. Transfer to a large rimmed baking sheet. Generously coat with cooking spray. Bake, stirring once or twice, until tender and crisp, 25 to 28 minutes. Let stand at room temperature for up to 2 hours.
To prepare sauce: When the vegetables are done, combine cornstarch and sherry in medium bowl; stir until smooth. Add sour cream and stir to combine well. Add the sour cream mixture and thyme to the vegetables; stir until well coated with the mixture. Cover and continue cooking for 20 more minutes. Serve topped with the crispy onions.
Tips
Equipment: 5 1/2- to 6-quart slow cooker
Originally appeared: EatingWell.com, October 2017
Rate ItPrint
Nutrition Facts(per serving)133Calories7gFat15gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
