NKF - Green Beans And Mushroom Gravy

1404749931?1404749931
Status: Shared with public
Prep Time: 45 minutes
Cook Time: 80 minutes
Servings: 6
Serving Size: 1 loosely packed cup of cooked green beans and 1/3 cup of mushroom gravy per serving
Degree of Difficulty: Hard
Meal: Lunch, Dinner
Course: Side Dish
This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com.
Author: National Kidney Foundation
Cuisine Types:
Sponsored By:

Ingredients

  • 4 cloves Garlic
  • 1 1/4 cup White Button Mushrooms
  • 4 tablespoon Whipped Light Cream
  • 0.25 tsp, ground Black Pepper
  • 0.063 cup All Purpose Flour
  • 1 teaspoon Thyme (Fresh)
  • 3 tablespoon Olive Oil
  • 1 lb Green Beans
  • 2 oz Sherry Vinegar
  • 9 oz Red Onion
  • 4 oz Mushrooms - Shiitake Dried
  • 0.6 gram Mccormick Smoked Paprika

Cooking Instructions

Onion - half of it diced and half of it sliced. Mince the garlic. Slice the white button mushroom. Wash, ends cut off, and cut in half green beans. Finely chop the thyme. Place the dried shiitake mushrooms and 4 cups of water in a medium pot over high heat. Cover with a lid and bring it to a boil. Let it boil and bubble for 5 minutes and then reduce heat to low and continue cooking with the lid still on, about 20 minutes. This is your mushroom broth. In a large saucepan, heat 1 tablespoon of olive oil. Add the diced onions and the minced garlic and cook until soft and slightly browned, about 6 to 8 minutes. Add the white mushrooms and cook until slightly browned as well, another 10 minutes. Add the sherry and cook until evaporated, about 3 to 5 minutes. In a separate small bowl, whisk ½ cup of the warm mushroom broth with the flour until well combined. Add this to the saucepan and mix with a whisk until everything starts to thicken. Slowly add another 1 ½ cups of mushroom broth (½ a cup at a time), stirring until combined, and bring the mixture to a boil. Let it rumble for 6 to 8 minutes and then lower the heat to a simmer. Cook and reduce the gravy, with no lid, for 20 minutes. Meanwhile, heat another tablespoon of olive oil in a large skillet and when hot, add the sliced onions to the pan. Let them soften and cook over medium-high heat for 10 minutes. Then add the final tablespoon of olive oil and bring the heat back to high. Add the green beans and let them sizzle, untouched, until they start to get char marks on their skin, about 6 minutes. Sprinkle in the freshly ground black pepper, stir the beans, and let them sizzle and char undisturbed on the other side, another 6 minutes. Then add the cream to your mushroom gravy, stir, and cook for another 5 minutes. Sprinkle in the fresh herbs, mix, and take the gravy off of heat and pour it into a gravy boat (or other drizzling vessel). To serve, place the warm green beans on a large serving platter and pour the mushroom gravy all over the beans. Sprinkle the top with the smoked paprika and any leftover fresh herbs. Place in front of hungry guests.

Nutrition Facts
Serving Size 1 loosely packed cup of cooked green beans and 1/3 cup of mushroom gravy per serving ( 221 g )
Amount Per Serving:
Calories 171.02 Calories from Fat 70.0
% Daily Value *
Total Fat 7.54 g 12%
Saturated Fat 1.21 g
6%
Polyunsaturated Fat 0.04 g
0 g
Monounsaturated Fat 0.06 g
0 g
Trans Fat 0.0 g
0 g
Cholesterol 1.67 mg 1%
Sodium 243.66 mg 10%
Potassium 498.78 mg 14%
Total Carbohydrate 25.64 g 9%
Dietary Fiber 4.52 g
18%
Sugars 4.22 g
0 g
Protein 4.46 g 9%
Vitamin A 6.86 IU • Vitamin C 2.71 mg
Calcium 10.41 mg • Iron 1.4 mg
Phosphorus 58.92 mg

* The Percent Daily Values are based on a 2,000 calorie diet.

This symbol indicates that there is missing data for this nutrient based on what the manufacturer or USDA reports.