Aired November 18, 2013
3 tablespoons salted butter
1 ½ pounds sliced white button mushrooms
1 large yellow onion, peeled and finely diced
salt and pepper to taste
8 ounces cream cheese, softened
1 cup chicken broth
2 pounds green beans, trimmed and cut into 1 ½ inch pieces
1 cup French’s onion topping, optional (to add before serving)
Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms!
Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove.
Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions.
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