The stories are what I remember the most.
Everyone gathered around my Grandma Mary Jane’s dining table set with her best crystal and china—that I now have. The ambrosia salad that she’d make just for me. Helping my Aunt Jill make the relish tray and sneaking the squeeze cheese minus the celery.
But the best part of Thanksgiving was my Grandma M.J. retelling the same stories each year, with the same style and wit as if it was the first. Her memories of when my mom and and her siblings were young. No matter how many times we’d heard the story, the entire table would wait anxiously, grinning from ear to ear, and roar in laughter at the punch line.
No one could tell a story like Grandma MJ. Except for Uncle Tom, whose laugh was positively booming and infectious, and whose motto is, “I’m on a seafood diet. I see food and I eat it.”
Ah, words to live by.
Lucky for you, I’ve started—just barely—to move out of my ambrosia salad phase.
This green bean recipe was from the first real Thanksgiving I cooked on my own. The day started with family, bagels on the beach and surfing.
It ended with my husband’s coveted Baked Corn casserole erupting into Baked Corn Flambé and Tom the turkey making his post-oven debut at 9:30 p.m. Damn pop-up timers.
Let’s just say the martinis made the wait a lot easier .
But that’s what Thanksgiving is all about. It’s about creating the memories to share with family and friends around a table, with the same story and the same punch line, for years to come.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Green Beans with Shiitake Mushrooms
Ingredients
- Bon Appetit Magazine November 2001
- 6 tablespoons butter ¾ stick
- 2 shallots sliced thinly
- 2 pounds fresh green beans trimmed
- 8 ounces shiitake mushrooms sliced
- 2 garlic cloves minced
- ⅔ cup low-fat chicken broth
Instructions
- Over medium-high heat, melt 3 tablespoons butter in a sauté pan. Add mushrooms and cook for 5 minutes.
- Transfer to a bowl.
- In same pan, sauté onion and garlic in the remaining 3 tablespoons of butter for 2 minutes.
- Add green beans and chicken broth. Simmer until liquid has evaporated, about 10 minutes.
- Add mushrooms back into pan and warm through.
- Add salt and pepper to taste and serve.
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Lesa Cote
Thank you for the great blog. Our HR Assignment Help expert is happy to find this blog.
Deborah
My grandma had a sticker on her fridge when I was growing up that had the seafood/see food saying on it. So every time I hear that, I think of her! These green beans look like the perfect side for Thanksgiving!
Erin
I know and love that booming laugh! Your post has taken me down memory lane. I hope you have a great Thanksgiving! Looking forward to the launch…
Ahh, Erin! Will I see you this week? I think T-bone is coming. More stories to share! XOXO
Cookin' Canuck
I could easily live by your Uncle Tom’s philosophy. Well said, indeed! I can’t think of a better way to liven up green beans than by pairing them with shiitake mushrooms (my favorite). Thanks so much for including my cauliflower recipe, Heidi.
Jeanette
What I love most about Thanksgiving is that all families celebrate it in their own personal way. It’s one occasion when multi-generations sit at the same table and catch up and share stories. Side dishes are definitely my favorite part of Thanksgiving dinner – love all the gorgeous photos!
mjskit
These are all fabulous recipes! My husband asks for green beans for Thanksgiving and I think I just found the recipe! Great post!
Oh good! From my husband to yours: eat lots.
Jt Clough | Big Island Dog
Once again, I am inspired. Gonna get the things I need on my list and start making them. I personally think Thanksgiving should be on a daily basis. Eat food that’s good for you, and give thanks for so many things we have in our lives.
For some reason I’m bad with coming up with food ideas but lately I’m looking like I’m super healthy cook because of your blog! :)
Aloha Wags!
Cookie and Kate
Great recipe and selections, Heidi! Honestly, I never liked Thanksgiving much, but that’s because I wasn’t eating recipes like these. Yum to all!
Oh, that’s so sweet Kate! Seems like your blog would be plenty to inspire you. Beaut!
Martyna@WholesomeCook
Your story is so beautiful, I remember listening to similar tales when I was a little girl, especially around Christmas where more of our extended family would get together. That mash potato and beans look dreamy! Perfect with a juicy roast.
It’s what the holidays are all about don’t you think? Thanks for the comment. :) Yum. Roast.
Mrs. Measurement
Yum! All these side dishes look amazing. I can’t wait to try the Green Beans with Shiitake Mushrooms
out. It seems healthy and light.
The green bean recipe is really light, and you can use as much or as little butter as you like. Unless you’re my husband. Then it’s just MORE BUTTER.
Yvette ~ Muy Bueno
I think I’ll be adding the Cranberry Pomegranate Relish to our menu this year! YUM! Happy Thanksgiving! Salud!
Melissa // thefauxmartha
I love how you recount Thanksgivings past. And I love these simple sides. Cheers to new Thanksgiving memories!
Maria
It’s all about the sides since I don’t do turkey:)
kelley
All about memories and traditions. That’s why I LOVE Thanksgiving! Every one of these side dishes has me salivating!
Alison @ Ingredients, Inc.
love all of these!!
marla
You are right girl, it is all about creating those memories & keeping a great big smile on your face. Those buttery mashed potatoes…OMG!!
Bev Weidner
You somehow made green beans look like the sexiest vegetable on the planet. Seriously. When can we get together and play?
Amayzin’ pictures.
ihateyou.
KIDDING.
sortof.
Rachel @ Not Rachael Ray
Wow, thanks so much for the shout-out to my pomegranate tutorial :) These look like some awesome side dishes—those potatoes? Oh. my. goodness.
Averie @ Love Veggies and Yoga
Love the 1st pic of the green beans. The vertical, long, beans are just so perfectly accentuated with your photography. GREAT CLICK!