GREEN BEANS with CREAMY MUSHROOM SAUCE (Diabetic)
Published: Friday, November 16, 2018
3 Tbsp. olive oil
1 c. thinly sliced shallots
1 lb. fresh green beans, trimmed
2 Tbsp. water
½ tsp. kosher salt, divided
¼ tsp. black pepper, divided
2 c. sliced fresh cremini mushrooms
1 Tbsp. fresh thyme leaves
2 to 3 cloves garlic, minced
1 Tbsp. all-purpose flour
1 c. low-fat milk (1%)
½ c. (2 oz.) crumbled goat cheese (Chvre)
In a 12" nonstick skillet, heat 2 Tbsp. of the oil over medium-high heat. Add shallots; cook 4-5 minutes or until deep golden, stirring occasionally. Drain shallots on paper towels, reserving drippings in skillet.
Add green beans, water, ¼ tsp. of the salt and 1/8 tsp. of the pepper to reserved drippings. Cook, covered, over medium-high 2 minutes. Cook, uncovered, 6 minutes more or until beans are crisp-tender and starting to blister, stirring occasionally. Transfer to a platter; keep warm.
For mushroom sauce, add the remaining 1 Tbsp. oil to skillet. Add mushrooms; cook and stir over medium 1 minute. Add thyme, garlic and the remaining ¼ tsp. salt and 1/8 tsp. pepper. Cook 2 minutes more or until mushrooms are golden, stirring frequently.
Stir in flour; gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Pour mushroom sauce over beans and top with shallots and cheese. —8 servings.
• Exchange (per serving—¾ c.): 119 calories, 7 g fat, 2 g saturated fat, 5 g protein, 11 g carbohydrate, 5 mg cholesterol, 3 g fiber, 123 mg sodium; 1½ fat, 1½ vegetable.
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