{"id":980,"date":"2016-01-09T09:00:35","date_gmt":"2016-01-09T14:00:35","guid":{"rendered":"http:\/\/etbodywork.com\/?p=980"},"modified":"2016-01-09T14:26:25","modified_gmt":"2016-01-09T19:26:25","slug":"slimmed-down-green-been-casserole","status":"publish","type":"post","link":"https:\/\/etbodywork.com\/?p=980","title":{"rendered":"Slimmed Down Green Been Casserole"},"content":{"rendered":"<p><strong>Ingredients<\/strong><br \/>\n3 to 4 medium shallots, in their skins<br \/>\nKosher salt, plus 1 1\/2 teaspoons<br \/>\n1 pound fresh green beans, stemmed, and halved crosswise<br \/>\n1 tablespoon extra-virgin olive oil<br \/>\n8 ounces cremini mushrooms, sliced (about 4 cups)<br \/>\n2 tablespoons unsalted butter<br \/>\n3 tablespoons all-purpose flour<br \/>\n1 1\/2 cups mushroom, vegetable, or chicken broth (see Cook&#8217;s Note)<br \/>\n3 teaspoons fresh thyme leaves<br \/>\nFreshly ground black pepper<br \/>\nVegetable cooking spray<br \/>\n1 cup fresh bread crumbs<\/p>\n<p><strong>Directions<\/strong><br \/>\nPreheat the oven to 400 degrees F. Put the shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle, skin and coarsely chop the shallots. Set aside.<\/p>\n<p>Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl.<\/p>\n<p>In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.<\/p>\n<p>Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1\/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes. Pour the sauce over the vegetables and stir to combine evenly.<\/p>\n<p>Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan. Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables. Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.<\/p>\n<p>Cook&#8217;s Note: There has been an explosion of prepared broths on the market. We particularly like the mushroom broth in the aseptic packaging. However, for this recipe, make sure you don&#8217;t use an Asian-style mushroom broth. If you can&#8217;t find mushroom, a vegetable or chicken broth is a suitable substitute.<\/p>\n<p>Tips: &#8211; When sauteing mushrooms, salt them right away&#8211;they will release moisture and you can use less oil &#8211; 1 cup fresh bread crumbs has less calories than 1 cup dried &#8211; Roasting whole shallots is an excellent way to cook them using absolutely no fat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 3 to 4 medium shallots, in their skins Kosher salt, plus 1 1\/2 teaspoons 1 pound fresh green beans, stemmed, and halved crosswise 1 tablespoon extra-virgin olive oil 8 ounces cremini mushrooms, sliced (about 4 cups) 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1\/2 cups mushroom, vegetable, or chicken broth (see Cook&#8217;s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[169,163,170],"class_list":["post-980","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-green-bean-casserole","tag-healthy","tag-slim-down"],"_links":{"self":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/980","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=980"}],"version-history":[{"count":1,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/980\/revisions"}],"predecessor-version":[{"id":981,"href":"https:\/\/etbodywork.com\/index.php?rest_route=\/wp\/v2\/posts\/980\/revisions\/981"}],"wp:attachment":[{"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=980"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=980"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/etbodywork.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=980"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}