I thought it would be fun this month to incorporate Honeyville products into your typical Thanksgiving dishes. Today's recipe has been adapted from Food Network Star, Alton Brown's recipe for Green Bean Casserole.
4 cups Honeyville's Freeze Dried Green Beans (not rehydrated)
3 cups Honeyville's Freeze Dried Mushrooms (not rehydrated)
2 Tbsp Honeyville's Dehydrated Onions (not rehydrated)
1 cup Water
1/2 tsp Shirley J's Chicken Bouillon
8 oz Heavy Cream ( I used Gossner's shelf stable version that the retail stores carry and it worked great)
1/2 tsp Salt
1/2 tsp Pepper
2 Tbsp Butter
2 cloves Garlic, minced
2 Tbsp Flour
1 cup French Fried Onions
Rehydrate your veggies in separate dishes. Remember I am a rebel and don't measure my water to do this. I just put the veggies in their separate dishes and then poured some water over them and let them soak. Once veggies are hydrated, drain them well. Saute Mushrooms in Butter and season with salt and pepper.
|It'll get thick and creamy and oh so delicious. Please don't lick your computer screen trying to taste this now!|
|Yep I should have wiped down the sides before I popped this in the oven.|
What dishes are you making for your Thanksgiving Day?