Prosciutto Green Bean Bundles With Crispy Mushrooms, plus other green bean recipes

greenbeans (1).jpg

It is gray, gloopy and so seductive we only serve it once a year.

Its ingredients could withstand a nuclear blast.

And it has endured, when other dishes made up entirely of canned products have fallen away.

It is, of course, the green bean casserole.

I wrote about the casserole this year, my thoughts turning to the dish after its creator Dorcas B. Reilly died in October at 92, six decades after she created the dish for Campbell Soup Company’s test kitchen.

We are Pro Green Bean Casserole in my family, the side showing up every year on my family’s table. That won’t change this year, but I also got to dreaming up some other ways to serve green beans. Here are two of my faves, a couple more recipes here.

greenbeans (2).jpg

Prosciutto Green Bean Bundles With Crispy Mushrooms

4 quarts water

24 ounces fresh green beans

Cooking spray

3 ½ cups stemmed and thinly sliced fresh shiitake mushrooms

7 tablespoons extra-virgin olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon black pepper, divided

4 teaspoons fresh lemon juice

5 prosciutto slices (about 2 ounces total), cut in half lengthwise

Heat oven to 450 degrees. Bring water to a boil in a large Dutch oven over medium-high. Add green beans and cook until crisp-tender, about 4 to 5 minutes. Drain beans and plunge into a large bowl filled with ice water to stop the cooking process. Drain beans and dry with paper towels.

Line a rimmed baking sheet with aluminum foil; lightly coat with cooking spray. Toss together mushrooms, 3 tablespoons oil, ⅛ teaspoon salt and ⅛ teaspoon pepper in a bowl; arrange evenly on prepared baking sheet. Roast at 450 degrees until mushrooms are deep brown and crisped, 12 to 15 minutes, stirring halfway through. Transfer mushrooms to a bowl; set baking sheet aside.

Whisk together lemon juice, remaining ¼ cup oil, remaining ⅝ teaspoon salt and remaining ⅜ teaspoon pepper in a large bowl until blended. Add beans; toss to coat. Gather beans into 10 bundles of about 20 beans each. Place 1 bundle at the end of 1 prosciutto piece; roll up lengthwise. Repeat with remaining 9 bundles and remaining 9 prosciutto pieces.

Arrange assembled bundles, seam side down, on reserved baking sheet. Bake at 450 degrees until beans are warmed and prosciutto begins to brown, 5 to 7 minutes. Transfer green bean bundles to a platter; sprinkle with roasted mushrooms.

Source: Cooking Light

Green Beans With Lemon Vinaigrette

2 pounds green beans, trimmed

Zest of 1 lemon

2 tablespoons lemon juice (about 1 lemon)

3 tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon cracked black pepper

4 ounces goat cheese, softened and crumbled

½ cup slivered almonds, lightly toasted

In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse. (They will continue to cook.)

In a large bowl, whisk together lemon zest, lemon juice, olive oil, salt and pepper. Add beans to bowl and toss. Transfer to a serving platter and sprinkle with crumbled goat cheese and almonds.

Source: Michelle Stark, Times food editor