Green Beans, Shiitake Mushroom, and Red Onions
Replace the old stand-by of green beans swimming in canned mushroom soup with this much tastier – and healthier! – version using fresh green beans, shiitake mushrooms (an excellent source of anti-cancer nutrients, among other things), and onions that aren’t coated with greasy breading. You’ll have new respect for the humble green bean when it’s prepared in this low-sodium, low-fat method.
- 1 pound fresh green beans
- ½ pound shiitake mushrooms
- 1 red onion, sliced horizontally about ½ inch thick
- ½ teaspoon Celtic, Lite, or sea salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- Preheat oven to 350 degrees. Wash, trim, and cut the green beans in half.
- Spread green beans on the bottom of a baking pan or rimmed cookie sheet.
- Wash and trim the stems from the mushrooms. Place the mushrooms on one half of a second baking pan or cookie sheet, then lay the onion slices on the other side.
- Lightly coat green beans, mushrooms, and onions with olive oil, and then dust with salt and pepper. Place both cookie sheets or pans in the oven and roast for about 20 minutes. The beans should still be crisp, but a bit tender.
- Place green beans in a bowl or on a platter. Drizzle balsamic vinegar over the mushrooms and onions, and then stir well. Place mushrooms and onion rings on top of the green beans and serve.