Green Beans with Shiitakes and Shallots
November 19, 2016
Trade canned cream of mushroom soup full of soy and preservatives for healthy, fresh ingredients in this modern, tasty take on green bean casserole.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Cook: 15 mins
Directions
1Bring a large pot of lightly salted water to a boil over high heat.
2Add the green beans, cover, and return to a boil; cook 8 minutes.
3Drain and rinse under cold water to stop the cooking; drain again.
4Heat the oil in a large nonstick skillet over medium-high heat.
5Add the shallots and cook, stirring occasionally, until they begin to soften, 2-3 minutes.
6Add the shiitake mushrooms and bell pepper and cook, stirring occasionally, until mushrooms are slightly browned, 6-7 minutes.
7Add the green beans and cook 1 minute.
8Add the coconut aminos, salt, and pepper; cook, stirring, until hot, about 1 minute; serve.
Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.
This recipe is part of the Virgin Thanksgiving menu, with Turkey Cutlets with Marsala and Shiitake Mushrooms, Nutty Orange-Cranberry Sauce, Roasted Acorn Squash Purée, Braised Kale, Wild Rice and Vegetable Pilaf, Green Beans with Shiitakes and Shallots, and Pumpkin Bread Pudding. Check out the Virgin Thanksgiving Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful Thanksgiving feast!
