Instead of using canned cream of mushroom make this all-star dish.
By: Dr. Libby Darnell
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
- 2 tbsp plus 1 tsp sea salt divided
- 1 pound frozen green beans
- 2 tbsp grass fed butter
- 12 ounces fresh mushrooms chopped into 1/2 inch pieces
- 1 tsp pepper
- 2 cloves garlic minced
- 1/4 tsp ground nutmeg
- 1 tsp arrowroot starch
- 1 cup free range chicken stock
- 1 cup organic half and half or canned full fat coconut milk
- 1 package gluten free onion straws
Ingredients
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Instructions
- Melt the butter in a 12-inch cast iron skillet set over medium heat.
- Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
- Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
- Add the broth and simmer for 1 minute.
- Decrease the heat to medium-low and add the half-and-half or coconut milk.
- In a separate cup create a slurry with 1 teaspoon of arrowroot and 2 teaspoons of water. Stir to combine, and whisk into the warm liquid.
- Cook until the mixture thickens, stirring occasionally, approximately 1-2 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans.
- Top with the remaining onions.
- Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Recipe Notes
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