I’ll be on TV again tomorrow, just one day before Thanksgiving with ideas for how to make a dish festive without a lot of fuss. We all know that Thanksgiving can be a huge undertaking. To keep from getting overwhelmed, it’s nice to plan a couple dishes on the simpler side. This recipe incorporates four tricks for easy, gourmet flair:
- Save time with high-quality frozen vegetables
- Stir in a dollop of roasted garlic
- Add flavor-rich sauteed mushrooms
- Sprinkle with fresh herbs
Green Beans with Roasted Garlic and Sauteed Mushroooms
- 1 lrg head garlic (to make about 2 Tbsp. roasted garlic paste)
The night before or at least an hour in advance, roast garlic: Preheat the oven to 350 (F). Rub a head of garlic with about ½ to 1 Tbsp. olive oil. Place inside a garlic roaster, small glass baking dish with a lid, or just wrap in foil. Bake about 45-60 minutes, until garlic head is soft when squeezed from the sides.
- ½ lb. cremini or portobello mushrooms, sliced about 1/8” thick
- 1 Tbsp. olive oil
In a large saute pan, heat oil until quite warm, then add mushroom slices and cook over medium to medium-low heat about 10-15 minutes, until their moisture is evaporated and they are lightly browned. Stir occasionally to prevent burning. Remove from heat.
- 1 ½ lbs. fresh green beans, ends trimmed then cut diagonally into roughly 2” lengths (about 6 cups, trimmed)
- 1 cup Pacific Foods chicken broth
- 1 Tbsp. olive oil
While mushrooms cook, prepare beans then combine with broth in a large saute pan with a lid. Cover, bring to a boil, then reduce heat to medium-low and simmer about 5-10 minutes, until almost tender when tested with a fork.
While beans cook, squeeze roasted garlic from skins into a small bowl. When beans are almost tender, remove lid and push beans to the sides of pan. Add roasted garlic to center of pan and, using a large fork, mash and blend with remaining chicken broth to form a thin paste. Blend in olive oil, then stir garlic paste into beans to coat.
- 1 Tbsp. chopped fresh tarragon
- Sea salt and freshly ground pepper, to taste
Stir cooked mushrooms, tarragon, and salt and pepper into green beans. Cook 2-3 more minutes, until all of broth has evaporated and flavors have melded. Serve immediately.
Note on Green Beans:
If you can’t find decent green beans in the produce aisle (which can be tough between November and May), a 6-oz bag of frozen can be substituted–as long as they are the whole petite green beans or haricorts verts, a tender French variety of green bean. Safeway’s O brand and CW are both good options. To cook, use only 1/2 cup chicken broth and reduce the cooking time by about half.