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
Healthy and fresh Green Bean recipe with mushrooms and spices.
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
- 2/3 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.
