My wife and I love to cook and we are very tired of the traditional stew was green. We went to an update of the recipe work and came with this update that you and your family will love immediately.
We have added many new ingredients, but the key here is Portobello mushrooms, which taste much more than standard products.
You see, Portobello mushrooms are the adult mushroom of Paris, allows the cap to be opened before the harvest. A Portobello mushroom, a white button mushrooms first, a white button mushrooms, cremini mushrooms and was (still closed lid), and the average size grows, full size, with the lid open, as it is called "Porto Bello".
This means that the fungus is ready and pack the flavor, while much smaller counterpart. So this recipe was made with the heart. We hope you enjoy and what you think.
Ingredients
1 (10.75 ounce) can cream of mushroom soup with roasted garlic
4 slices bacon
1 cup shredded cheddar cheese
2 (15.5 ounce) cans green beans, French, drained
3 garlic cloves, finely chopped
1 / 4 cup olive oil
1 Lb baby Portobello mushrooms, sliced
Third CC. white pepper
3 / 4 c. Tea. No MSG seasoning salt
1 / 2 medium onion, chopped
1 / 2 cup sliced almonds
Directions
Preheat oven to 375 degrees (190 degrees C). Using a large skillet over medium heat and fry the bacon until crisp. Place bacon on a plate with paper towels and drain.
Pour olive oil in skillet and reduce heat to medium. When the oil is hot, add mushrooms and onion and cook, but Stirrer frequently until the onions begin to be transparent. Add garlic and cook for a few minutes until the aroma comes out.
Add mushroom soup and almonds, heat, and bring to a boil. Add the seasoning with salt and white pepper. Crumble bacon and run it well .. Now add green beans, then transfer to give the mixture into a saucepan.
Place pan in the oven and bake 30 minutes uncovered. Remove from oven and sprinkle with cheddar cheese. Back to 5 minutes or until cheese is melted oven. Let stand 5 minutes before serving. Important: it is very hot, so be careful.
We have added many new ingredients, but the key here is Portobello mushrooms, which taste much more than standard products.
You see, Portobello mushrooms are the adult mushroom of Paris, allows the cap to be opened before the harvest. A Portobello mushroom, a white button mushrooms first, a white button mushrooms, cremini mushrooms and was (still closed lid), and the average size grows, full size, with the lid open, as it is called "Porto Bello".
This means that the fungus is ready and pack the flavor, while much smaller counterpart. So this recipe was made with the heart. We hope you enjoy and what you think.
Ingredients
1 (10.75 ounce) can cream of mushroom soup with roasted garlic
4 slices bacon
1 cup shredded cheddar cheese
2 (15.5 ounce) cans green beans, French, drained
3 garlic cloves, finely chopped
1 / 4 cup olive oil
1 Lb baby Portobello mushrooms, sliced
Third CC. white pepper
3 / 4 c. Tea. No MSG seasoning salt
1 / 2 medium onion, chopped
1 / 2 cup sliced almonds
Directions
Preheat oven to 375 degrees (190 degrees C). Using a large skillet over medium heat and fry the bacon until crisp. Place bacon on a plate with paper towels and drain.
Pour olive oil in skillet and reduce heat to medium. When the oil is hot, add mushrooms and onion and cook, but Stirrer frequently until the onions begin to be transparent. Add garlic and cook for a few minutes until the aroma comes out.
Add mushroom soup and almonds, heat, and bring to a boil. Add the seasoning with salt and white pepper. Crumble bacon and run it well .. Now add green beans, then transfer to give the mixture into a saucepan.
Place pan in the oven and bake 30 minutes uncovered. Remove from oven and sprinkle with cheddar cheese. Back to 5 minutes or until cheese is melted oven. Let stand 5 minutes before serving. Important: it is very hot, so be careful.
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