Roasted Green Beans and Mushrooms with Creamy Hollandaise Sauce

Tired of the same old green bean casserole on
your Thanksgiving Menu?

Karen Peterson from Oakdell Farms shares a
recipe for a new green bean dish for

Green Beans
Makes 8-10 servings
1 lb. of white mushrooms, sliced
2 lbs. of fresh thin French-style cut green beans (you can
find these at Costco in the produce section)
3 Tbsp. olive oil
2 tsp. kosher salt
Pepper to taste
1 cup Panko bread crumbs

Hollandaiase Sauce
3 Oakdell Egg yolks
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. paprika
Dash of pepper

1. Preheat oven to 450 degrees F. Line a cookie sheet with
foil and spray with nonstick spray.
2. Wash green beans and trim the ends. Cut beans in half
on an angle.
3. Place green beans and mushrooms in a large bowl.
Sprinkle with olive oil, salt, pepper and Panko bread
crumbs. Use a spoon to stir the beans and coat them really
well with the olive oil. Pour the beans onto the cookie
sheet. Spread out as much as possible.
4. Place cookie sheet in oven and roast for 20 minutes.
Check for doneness, if needed cook a few minutes longer.
5. While beans are cooking, prepare the Hollandaise sauce.
Whisk egg yolks, water and lemon juice in small saucepan
until blended. Cook over very low heat, stirring
constantly, until mixture bubbles at the edges.
6. Stir in butter, 1 piece at a time, until butter is
melted and until sauce is thickened. Remove from heat as
soon as sauce is thickened.
7. Stir in salt, paprika and pepper.
8. Spread the cooked green beans onto a platter. Drizzle
hollandaise sauce over the top of the beans and serve

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