Here is another one of my favorite Thanksgiving side dishes that would be great for your upcoming holiday dinners. I love the portobello mushrooms and bacon in this dish. They both give the green beans great flavor and anything is better with bacon as we all know. This green bean dish is more unique and tasty than your typical green bean casserole, in my opinion. A little more healthy too I would think.
1 1/2 lbs. fresh green beans (cut to two inch length)
4 large portobello mushrooms (1 lb.)
3 T. vegetable oil
1/4 cup finely chopped shallots or onions
4 oz. sliced smoked bacon or more if you like (usually 1 slice = 1 oz.)
1/2 tsp. salt
1/4 tsp. black pepper
Wash the green beans and cut to 2 inch length. Clean out the dark gills of each portobello cup with a spoon. Cut the portobellos into short strips. Steam/blanch the green beans. You want them to be tender but still a little crisp. Drain and rinse with cold water so they don't keep cooking. Set aside.
Heat oil in large skillet and cook mushrooms for about 5 minutes. Add onion and cook a few more minutes. You can remove the onion and mushrooms from the skillet and cook the bacon next or you can cook the bacon ahead of time. I like to cook the bacon ahead of time, so that it can cool and I can tear it up into bite size pieces. Whatever you choose to do, make the sure the bacon is torn into bite size pieces. Add the green beans and bacon to the mushroom and onion mixture in the skillet and warm until ready to eat.
***Recipe from my sister