Sautéed Green Beans with Mushrooms and Caramelized Leeks

by Beth @ Tasty Yummies

Sautéed Green Beans with Mushrooms and Caramelized Leeks

It’s hard to think about much else these days, while visions of a Thanksgiving menu swirl around in my head. This year we have a pretty big “Friendsgiving” planned, could be as many as 10 people for dinner. All of our other California transplant friends are coming to our place and I am making a huge feast. Oh and before you ask, I am working on a follow-up to last year’s 99 Gluten-Free Thanksgiving Recipes, so stay tuned for that and in the meantime, check out last year’s post and keep an eye out for other fun recipes!

Sautéed Green Beans with Mushrooms and Caramelized Leeks

Anyhow, back my Thanksgiving menu obsession. I woke up the other morning, bright and early before the sun, as usual, and I sat up in bed thinking about food (a fairly usual occurrence for me), but not just any food, I was thinking about the Thanksgiving side dishes that I would be serving our guests.

Sautéed Green Beans with Mushrooms and Caramelized Leeks

Mark likes the classics, just as they are, while I tend to like to lighten things up a bit, make the classics a bit more modern and ditch all the processed crap. Mark would take the marshmallows and the canned soups, I just can’t do it! So we compromise. When I was lying in bed dreaming of a meal 2.5 weeks away (no big deal, I am obviously insane), I was thinking about how I could make an updated, healthy version of the classic green bean casserole. I happened to have everything I wanted in the fridge, so by 7am, I was creating this dish. Like I said, obviously insane.

Sautéed Green Beans with Mushrooms and Caramelized Leeks

These Sautéed Green Beans with Mushrooms and Caramelized Leeks have a few steps, but you have to trust me when I tell you they are more than worth it. Plus, you can easily prep the beans and the various pieces ahead of time and just sauté it all together just before serving, getting the leeks for topping crispy then, too. The green beans have the right amount of crunch and the mushrooms are of course, a perfect match. Rather than those creepy canned fried onions (are there even real onions in there?), instead this recipe gets its flavor from caramelized and crispy leeks. Sweet and full of incredible flavor they are the perfect addition. These green beans are so good, you’ll find yourself standing over the platter, sans fork, just grabbing the beans with your hand, eating them one by one till their nearly gone. No? Just me?

Sautéed Green Beans with Mushrooms and Caramelized Leeks

 

 

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{ 7 comments… read them below or add one }

1 Courtney F December 3, 2014 at 6:11 am

So we made these for Thanksgiving and we just wanted to say how amazing they turned out. We doubled the mushrooms and left out the red pepper flake (but we’ll use the red pepper flake the next time we make this). What a great recipe, so tasty :o) And great as leftovers (b/c there were only two of us for the entire recipe!!). Thank you so much!!

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2 Orah September 27, 2015 at 3:20 am

Hat is grass fed butter?

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3 Beth @ Tasty Yummies September 28, 2015 at 11:19 am

Butter that comes from grass-fed cows.

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4 Chrissa - Physical Kitchness November 13, 2015 at 5:38 am

Thanks for the amazing recipe! I have included it in my Thanksgiving Whole30 Side Dishes post. http://physicalkitchness.com/whole30-thanksgiving-side-dishes/

So happy I could share this healthy side dish and others. A perfect side for turkey day!

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5 Beth @ Tasty Yummies November 13, 2015 at 11:28 am

Thanks so much for including in your post Chrissa! Much appreciated. xo

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6 Lance November 26, 2015 at 9:06 pm

Made this recipe for thanksgiving, and it was wonderful. not greasy, and different than other green bean recipes I have made. Great stuff. Thank you! I loved the flavor that the leeks added. Different than onion in that it’s slightly peppery.

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7 Beth @ Tasty Yummies December 1, 2015 at 8:21 am

awesome!! So glad you liked it. Thanks for reading and for taking the time to share your thoughts.

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