Ridiculously flavorful, creamy ROASTED GREEN BEANS WITH CREMINI MUSHROOM SAUCE easy enough for every day but delicious enough for special occasions!
These Roasted Green Beans with Cremini Mushroom Sauce aren’t your grandmother’s green beans – no offense grandma. While grandma’s casserole that has been passed down for generations might be comforting, there is a reason it is only made once, maybe twice a year as an obligatory Thanksgiving or Christmas side. But wouldn’t it be nice if your Thanksgiving Table was brimming with the most crave-worthy dishes that you get giddy over making year round? Enter Roasted Green Beans with Cremini Mushroom Sauce! And get giddy.
While these Roasted Green Beans with Cremini Mushroom Sauce might sound like another Thanksgiving recipe – they are so much more. They are going to become a year-round favorite dinner side, favorite side to impress company and favorite side when you simply crave fresh, tender crisp green beans roasted in olive oil, salt, garlic, and onion powder.
Then smothered in an amazingly creamy Cremini Mushroom Sauce infused with crispy bacon, shallots, garlic, oregano, thyme and splashes of Dijon and balsamic then further delishified with freshly grated Parmesan Cheese AKA a silky sauce heaven bursting with an explosion of flavor you will crave for days. Because it has bacon. And Parmesan. And cremini mushrooms! I chose to use cremini mushrooms because they are more mature than white mushrooms which means they boast a more developed flavor and are firmer so they stand up better when simmered. And these Green Beans will stand up to even your toughest critics.
Sprinkle your Roasted Green Beans with Cremini Mushroom Sauce with more bacon, Parmesan cheese and toasted pine nuts and you have a new year-round side that will make your taste buds giddy. And your family. And your guests. And even grandma.
Roasted Green Beans:
Cremini Mushroom Sauce:
- 6 strips bacon
- 1 tablespoons olive oil
- 8 ounces cremini mushrooms thinly sliced
- 1 shallot chopped
- 4 garlic cloves minced
- 1 cups low-sodium chicken broth
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Freshly parsley
- Parmesan cheese
- toasted pine nuts
- Preheat oven to 400 degrees F.
- Add green beans to foil-lined jellyroll pan. Drizzle beans with olive oil and sprinkle with salt, garlic powder, onion powder and pepper. Toss until evenly coated then spread evenly on baking sheet
- Roast, stirring once halfway through for 12-15 minutes or until they reach desired tender crispness.
- Meanwhile, prepare Cremini Mushroom Sauce by adding bacon to a large skillet and cooking until crisp. Remove bacon to a paper towel-lined plate and crumble when cooled. Do not clean pan.
- Heat one tablespoon olive oil along with remaining bacon grease to medium heat. Add mushrooms and saute for 5 minutes or until golden. Add shallot and garlic and saute 1 additional minute.
- Whisk cornstarch with chicken broth and add to pan along with oregano, thyme, Dijon and balsamic vinegar. Bring to a boil then reduce to a simmer for 2 minutes. Add heavy cream and continue to simmer until thickened to desired consistency. Stir in Parmesan cheese until smooth. Stir in half of the bacon. Season with salt and pepper to taste.
- Add Green Beans to a large serving bowl and top with Cremini Mushroom Sauce. Garnish with remaining bacon, additional Parmesan chee<g class="gr_ gr_133 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="133" data-gr-id="133">se and</g> optional pine nuts.
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