This really nice recipe is great served with turkey …just ask our friend Gwen at Against The Grain Blog and her lovely mom.
Gwen is a great ‘gal’ who’s spreading the word about healthier living. I’ve put a link to her blog below, or find her in the side bar. Amongst other things she also has a love for roses. ’Hop’ over and have a peep at her Barbara Streisand Rose ….lovely colour…...anyway here is the recipe for Gwens Moms:
Fresh Mushroom and Green Beans Casserole
Ingredients
2 lbs. fresh green beans
1 box of fresh mushrooms (or 10-12 whole mushrooms)
1/2-1 cube butter
1 small container of heavy whipping cream
1 tablespoon white granulated sugar
1/4 teaspoon nutmeg
2 lbs. fresh green beans
1 box of fresh mushrooms (or 10-12 whole mushrooms)
1/2-1 cube butter
1 small container of heavy whipping cream
1 tablespoon white granulated sugar
1/4 teaspoon nutmeg
Method
1. Bring a pot of water to boil while you wash, snap the ends off, and snap in half the green beans.
2. cook the green beans, covered, for 20-30 minutes.
3. while the green beans are cooking, melt the butter in a medium sauce pan.
4. clean and then chop the mushrooms into small chunks.
5. saute mushrooms until light brown, about 15-20 minutes.
6. Add the cream, sugar, and nutmeg.
7. lower to simmering, watching carefully, because the cream can rise up and spill over the edges should it start to boil. Turn off after 15 minutes.
8. When the beans are cooked, remove from heat and drain the water.
9. throw everything in a slow cooker, turned on low, for as long as you like, or simmer on low on the stove, or serve immediately.
The whole thing can be doubled for larger crowds. Feeds about six as is.
1. Bring a pot of water to boil while you wash, snap the ends off, and snap in half the green beans.
2. cook the green beans, covered, for 20-30 minutes.
3. while the green beans are cooking, melt the butter in a medium sauce pan.
4. clean and then chop the mushrooms into small chunks.
5. saute mushrooms until light brown, about 15-20 minutes.
6. Add the cream, sugar, and nutmeg.
7. lower to simmering, watching carefully, because the cream can rise up and spill over the edges should it start to boil. Turn off after 15 minutes.
8. When the beans are cooked, remove from heat and drain the water.
9. throw everything in a slow cooker, turned on low, for as long as you like, or simmer on low on the stove, or serve immediately.
The whole thing can be doubled for larger crowds. Feeds about six as is.
(Jan's note: I know some people do not include the sugar, so optional choice)
Link to Gwen’s original recipe
Link to Gwen’s Blog here http://www.againstthegrain.us/
With Easter coming this recipe is great timing …how about serving it at your Easter Family Gathering...now there’s a good idea
All the best Jan
4 comments:
Jan, thank you SO much!!!
Yes, this has been a holiday family standard for decades. It wouldn't be a holiday family get together without it!
Hope everyone enjoys, and thanks again for the shout out and kind words!
So lovely to see a home grown pass me down recipe. Hope your children and grandchildren carry on the tradition. I will be trying it.
Jean
thanks, Jean! It's definitely part of the family cookbook! :)
(when each daughter got engaged, one of her bridal shower gifts was a cookbook with nothing but family recipes in it.) :)
I agree with you Jean, it is lovely to have 'pass me down' recipes within a family.
Gwen, what a great idea for the bridal shower cookbook...
Thanks for your comments.
All the best Jan
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