This dish mirrors some of the flavors you find in Mom’s classic grean bean casserole, but you won’t find any cream of mushroom soup or canned fried onions here. We opted to roast the green beans in lieu of steaming or blanching to extra more flavor from the vegetable itself. The garlic olive oil toasted bread crumbs add a satisfying, almost buttery crunch.
¼ cup We Olive Fresh Garlic Olive Oil, divided
1 cup panko bread crumbs
2 pounds green beans, washed and ends trimmed
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 pound button mushrooms, cleaned and sliced
Preheat oven to 400 degrees.
Heat 2 tablespoons of We Olive Fresh Garlic Olive Oil in medium pan over medium high heat. Add panko bread crumbs and toast until golden brown, about 2 – 3minutes, being careful not to over brown. Drain bread crumbs on paper towel and season with salt to taste. Bread crumbs will keep in an airtight container for up to one week.
Divide the green beans among 2 large sheet pans. Toss the green beans with 2 tablespoons of extra virgin olive oil and season with salt and pepper. Roast for 15 – 20 min until beginning to brown.
Meanwhile, heat remaining 2 tablespoons We Olive Fresh Garlic Olive Oil in a large skillet over medium high heat. Add mushrooms to pan, being careful not to crowd. You may need to cook the mushrooms in two batches to steaming. Let the mushrooms brown for a few minutes before shaking or stirring. Cook for about 5 – 7 minutes until mushrooms are golden and cooked through. Remove from heat and season with salt and pepper. Repeat with second batch if necessary.
To serve, toss the green beans and mushrooms together and place on a large platter. Sprinkle the toasted, seasoned bread crumbs over the top and serve immediately.
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