Warm Green Bean Salad

This absolutely is inspired by the ubiquitous casserole served at every American holiday table. We did use French's Fried Onions to keep it classic, but the rest of this design is pretty darn fresh. 

Serve this warm, as we suggest, or cold. If cold, prep the recipe the same exact way, just earlier than you are ready to eat, and store in your refrigerator until you are ready to assemble.

Yield: 8-12 , Prep time: 30 minutes , Cook time: 15 minutes



1. Fill a large pot 3/4 of the way full with water, season with salt, and bring to a boil.
2. Clean and remove both ends of the green beans in the meantime.
3. Roughly chop your mushroom. Add to a saute pan with olive oil and season with salt and pepper. Bring to high heat and cook until the mushroom is tender and cooked through.
4. Once the mushroom is cooked, remove from the heat and let cook. When it is cooled, combine the mushroom, butter, milk, sour cream, and mayonnaise in a food processor; blend to a fine consistency. Season with salt and pepper to taste and set aside. 
5. When the pot of salted water is boiling, add a handful of the green beans to the pot. Boil 30 seconds-2 minutes, to your preferred doneness, and pull from the water with a slotted spoon. Repeat until all of the green beans have been blanched.
6. Assemble the salads while the beans are still warm: place a mound of fresh green beans in the center of a dish, generously drizzle with the mushroom dressing, and top with crushed fried onions.