1 1/2 pound French green beans, trimmed
1 (8 ounce) package baby bella mushrooms, sliced
1 cup onion, minced and divided
3 tbsp vegetable oil
2 tbsp whole grain mustard
1 1/2 tsp salt, divided
1/2 tsp pepper
5 tbsp butter
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. In the work bowl of a food processor, place baguette pieces; pulse bread to form fine crumbs. Set aside.In a large bowl, combine green beans, mushrooms and 1/4 cup onion. In a small bowl, whisk together oil, mustard, 1 tsp salt and pepper; pour over green bean mixture, tossing to coat. Spread on prepared baking sheet. Bake for 20 minutes or until cooked through, stirring twice.
Meanwhile, melt butter in a large skillet over medium heat. Add remaining 3/4 cup onion; cook for 15 minutes or until onion is very soft.
Add bread crumbs and remaining 1/2 tsp salt to skillet; reduce heat to medium-low, cook for 20 minutes or until bread crumbs are golden brown and crunchy, stirring often. Sprinkle over green beans and serve.
Reading this recipe before I started putting it together sounded a little complicated but it really wasn't that bad. This is a new twist on green beans that I think would go great with any meat dish. It would be a nice alternative to green bean casserole. The whole grain mustard gave the beans a Dijon sort of taste while the mushrooms and toasted bread crumbs brought it a buttery goodness. This would be nice to serve during your Easter lunch along with that ham we discussed earlier! :)
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