2 Hours 30 Minutes
pound fresh green beans, trimmed
tablespoon olive oil
red onion, thinly sliced
cups sliced fresh mushrooms
teaspoon dried thyme leaves
salt and pepper, if desired
In large saucepan, bring 2 quarts water to boil. Add beans; bring water back to boil. Cook beans, uncovered, 8 to 10 minutes or until crisp tender. Plunge into cold water until beans are cold; drain. Refrigerate, covered, several hours or overnight.
To reheat; let beans stand at room temperature 1 hour. In large skillet over medium heat, heat oil. Add onion and mushrooms. Cook 5 to 8 minutes or until tender. Add green beans, butter, thyme, salt and pepper, if desired. Cook over medium-high heat, stirring and tossing gently, 6 to 8 minutes.
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