Green bean casserole with almonds
Uncooked string beans
1½ pound(s), ends trimmed
Fresh shiitake mushroom
1½ pound(s), tough stems discarded, caps thinly sliced
4 large, thinly sliced
¼ cup(s), lightly toasted
- Preheat oven to 425ºF.
- Place green beans, mushrooms and shallots in a large baking dish; drizzle with oil and sprinkle with salt. Mix everything together with your hands and spread vegetables out in an even layer in pan. Roast vegetables until they’re softened and browned in spots, stirring them once or twice, about 30 minutes.
- Dollop crème fraiche on top of warm vegetables; mix well to combine. Sprinkle almonds evenly on top; serve immediately.
- Serving size: 2/3 c