Portabella Mushroom Green Bean Recipe
For Mouthwatering Monday I decided to break up the sweet recipes and share my family’s favorite side dish. This weekend was my Brother Ed’s birthday. I made him a Birthday dinner of boneless rosemary pork chops, white rice, and portabella mushroom green beans while The Kiddo made him cupcakes.
1/2 Yellow Onion diced
2 tbsp Butter
1 strip Hickory Bacon diced
2 cloves garlic minced
8 oz Portabella mushroom chopped or sliced
2 lb Green beans Fresh whole (canned beans do not hold up)
2-4 cups chicken broth can substitute water
Prep all of your ingredients
Dice the onion.
Mince the garlic.
Chop the bacon.
Rinse the green beans and towels the mushrooms. (Do not rinse mushrooms they absorb the water and become rubbery and slimy.)
In a large skillet with high sides (I use a 6 quart) saute your onion in the butter. Once the onion starts to turn golden add your diced bacon and garlic.
Cook until lightly caramelized.
Add your mushrooms and continue to caramelize.
Add your fresh green beans and chicken broth. Cook to a boil then turn heat down and simmer for 10 to 15 minutes. Your broth will cook down to a thin sauce if you use 4 cups of broth. 2 cups of broth will absorb in to the beans and cook out.
Serve over rice as a delicious side.
What is your favorite veggie side dish?
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