Green Bean Casserole is the traditional holiday side dish.  And, as yummy as it is if you are on a paleo, autoimmune lifestyle looking for a gluten-free alternative this Green Beans with Mushrooms and Bacon in Brown Butter is sure to become your new family favorite.

Green Beans with Mushrooms and Bacon in Brown Butter

Ingredients serves 10-12

2 pounds trimmed green beans

10-12 shallots, thinly sliced

4 Tbsp Ghee 0r Grass-Fed Butter

2 Tbsp Olive oil

1 tsp salt plus more in the pot

1/2 tsp pepper

4 strips nitrate free bacon chopped

1 80z package mushrooms cleaned and chopped

1/4 cup slivered almonds (optional)

Directions

In a large stock pot, bring water to a boil over high heat. Add a good amount of salt to the water, add green beans.  Cook until slightly tender.  Remove from heat adding the green beans to a large bowl of ice water to stop the cooking process.

Meanwhile, in a frying pan cook bacon until crispy but not burned, drain on a paper towel to remove the grease, and set aside.

In a large saute pan add butter, allow to melt and change colors without burning, it will start to bubble and become fragrant. Add oil stirring to incorporate with butter mixture.  Add shallots sauteing slightly, 5-10 minutes, then add mushrooms continuing to saute another 5-10 minutes.  Stir in salt and pepper slivered almonds until slightly brown.  Lastly, add green beans cooking long enough to incorporate mixture and finish cooking to desired tenderness.

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