I wanted something vegetabley, and this certainly met that! It was easy to make, and Dave, William and I all loved it. We'll definitely make it again.
Hands-on time: 25 min/ total time: 25 min/ serves 4/ RealSimple, Feb 2009
Sauteed mushrooms deliver flavor without the sodium overload of canned cream of mushroom soup. Crispy onions are a must-have; just fry them in olive oil.
1/2 small red onion, cut into thin rings and separated (I used a whole medium red onion and it was perfect)
2 tablespoons all-purpose flour
Kosher sale and black pepper
2.5 tablespoons olive oil
8 ounces button mushrooms, sliced
1 cup 1 percent milk
1 pound frozen green beans, thawed
~In a bowl, toss the onion with 1 tablespoon of the four and 1/4 teaspoon salt. Heat 1.5 tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.
~Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. cook mushrooms, stirring, until tender, 5 to 6 minutes.
~Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and 1/4 teaspoon each salt and pepper. Simmer, stirring , until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions.