Thursday, February 23, 2017

Roasted French Beans, Mushrooms, and Onions with Panko #recipe by Linda Wiken, author, @LWiken



There aren't many vegetables I don't like, although there are some that I feel need to be dressed up before presenting at a meal.

Cauliflower is one, green beans is another. No offence meant to green bean or cauliflower lovers!

But the great news is that it's so easy these days to do just that. Even just roasting these veggies in olive oil, salt and pepper is so easy and transforms the taste.

But I found a recipe that sounded just right, although it added a few more steps to the roasting process. This is a recipe for guests, I decided. And, of course, I played around with it, because that's what we do. I'm not sure where it originated but my guess might be online at  Bon Appetit, one of my favorite sources.

I've switched out the green beans for French beans-- love the shape and size. The choice of onion was new, too, as were the mushrooms and cheese. I'm thinking this would work great for cauliflower, too!


What you need: (to serve four)

1 1/2 lbs. French beans
6 shallots, sliced into rings
8 oz. mushrooms
8 tbsp. extra-virgin olive oil
kosher salt
freshly ground black pepper
1 c. Panko
1/2 tsp. each freshly chopped rosemary, bay, sage, and tarragon
1/2 c. grated Asiago cheese
1 lemon, zest and juice







 
What to do:

Preheat over to 425 F.  Place French beans, mushrooms and onions in a large bowl and toss them with 3 tbsp. olive oil.  Line two baking sheets with parchment paper and arrange the French beans mixture on them. Season with salt and pepper. Roast until tender and browned, approx. 30 to 35 min.

Heat the remaining 2 tbsp. olive oil in medium skillet over medium heat.  Add Panko and herbs, stirring constantly until golden brown, about  3 min. Remove from heat and stir in Asiago and lemon zest.

Squeeze some lemon juice over the roasted vegetables and top with the Panko mixture.

Enjoy!


Book 2 in the Dinner Club Mysteries,  ROUX THE DAY, is coming on March 7th!
To pre-order, please check your favorite bookstore website.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 






5 comments:

  1. I nearly always roast my veggies for recipes. Enhances the flavors, even if I'm making soup! filter@boun.cr

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  2. This sounds like a great twist for an old standby vegetable.

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  3. This sounds like a brilliant idea.
    My little granddaughter has discovered roasted vegetables for gumming. I can roast these (without any seasoning, especially salt), remove some for her and then proceed.

    When you refer to "onions" in the directions, I assume you mean the shallots. Is that right?

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  4. This looks lovely, Linda. I might invite myself over for dinner!
    Hugs. MJ

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  5. This sounds great, Linda! Wish I'd seen it before steaming the green beans for dinner tonight, but will put it on my list for next time! Thanks!

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