Green Bean Hotdish
Total Yield: 8 Servings - 49.5 g of carbs
Serving Size: 1 serving (1/8 of the total dish, about 1 scoop) - 6.2 g of carbs
Prep Time: 45 min
Cook Time: 45 min
Total Time: 90 min
Ingredients: Carbs:
Mushroom Cream Sauce
9 mushrooms (225 g) 6.8 g
1 clove of garlic 0 g
1/2 c. heavy cream 3.5 g
1/4 c. chicken broth 0 g
1/4 c. shallots 6.8 g
Salt and pepper to taste 0 g
2 tbsp butter 0 g
2 tbsp vegetable oil 0 g
1/3 c. shallots (26 g) 4.4 g
4 c. green beans (.8 lbs) 28 g
Directions:
Preheat oven to 400º.
First, make the mushroom cream sauce. Chop the 1/4 c. of shallots, mushrooms, and garlic. Melt the butter in a skillet, then add the shallots and mushrooms. After a few minutes, add the garlic. Sauté for 2 minutes. Add the cream and chicken broth. Bring to a boil, then simmer on low heat until the sauce thickens. This should take about 15 minutes.
While the sauce is simmering, slice the 1/3 c. of shallots. These will be fried, so base your thickness off of what you'd like for that. Cut the green beans into 2-3" pieces.
In a small skillet, heat up the vegetable oil to to very hot, then add the sliced shallots. Fry them until they are golden brown. Remove from the pan onto a paper towel and pat dry them.
When the sauce is ready, combine the sauce and green beans in an oven safe dish. Mix together well. Bake for 40 minutes, then add the fried shallots and bake for 5 more minutes. Let set 10 minutes before serving.
Notes:
The mushroom cream sauce was based off of the Pioneer Woman's recipe.
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