Ingredients
>
2 tbsp butter
>
1 1/2 cup chopped onion
>
3 cups coarsely chopped baby bella or crimini mushroom
>
1 cup vegetable broth
>
3 oz 1/3 less fat cream cheese (Neufachatel)
>
3 tbsp chopped fresh thyme (or 1 tsp dried)
>
1 tsp garlic powder, or to taste
>
freshly ground pepper to taste
>
1 lb fresh green beans, ends trimmed
>
1/2 cup finely crushed croutons
>
1/2 cup Mariani sliced almonds, toasted
Steps
1
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes. Stir in mushrooms and cook for 5 minutes more or until mushrooms are nicely browned.
2
Slowly stir in broth, cream cheese, thyme and salt, stirring until cheese is melted. Bring mixture to a boil; reduce heat slightly and simmer for 5 minutes. Stir in pepper.
3
Steam green beans for 3 minutes. Drain well then stir into mushroom sauce. Cook for several minutes more or until crisp-tender.
4
Transfer to a serving dish and sprinkle with crushed croutons and almonds.
Comments
Recipe provided by Mariani