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Monday, November 25, 2013

Cream of Mushroom Soup and Green Bean Casserole

Okay, here’s another “don’t look at the can, make it from scratch” recipe. This is so easy (not quite as easy as opening a can) and delicious! Try it; you will feel much better about adding it to you holiday dishes or just having a bowl of it. I made this so I could make a green bean casserole for Thanksgiving. I wasn’t sure how it would turn out but it was wonderful. I used a mixture of mushrooms but plain button mushroom will work just great. This makes about 2 cups.

1 8oz package of mushrooms (I used a button and portabella mix)
½ cup diced onions
1 Tbsp olive oil
2 tsp black pepper
1 tsp minced garlic
1 tsp sea salt
½ tsp thyme
½ tsp white wine vinegar
2 tsp potato starch
2 cups milk (I used unsweetened almond milk)
  • In a large saucepan, sauté mushrooms, onions in olive oil until soft. Add in black pepper, garlic, salt, thyme and vinegar until well combined. Sprinkle over potato starch. Slowly add in milk, stirring constantly until mixture is smooth. The mixture will thicken as it cooks. If it gets too thick, add in milk or water. If it is too thin, sprinkle over a little bit more starch. Cook for about 10 minutes until you reach desired consistency. Serve as a soup or use in recipes that call for canned mushroom soup.

Use the cream of mushroom soup recipe to make a traditional Thanksgiving side dish.

1 recipe cream of mushroom soup
2 packages of frozen green beans (at least 20 ounces), cooked
½ cup onions, diced
½ cup mushrooms, diced
1 tsp sea salt
1 tsp black pepper
1 Tbsp olive oil
4 slices cheese (we use dairy free)
1 cup GF bread crumbs
  • In a large skillet, sauté mushrooms and onions in olive oil. Sprinkle over black pepper and sea salt. Cook until vegetables are crisp tender. In a 9x13 baking pan, place green beans and onion mixture. Pour mushroom soup over top of green beans and stir until combined. Top with sliced cheese and bread crumbs. Bake at 375°F for about 30 minutes or until cheese is melted and bread crumbs are slightly browned. This serves about 12-15.

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