A simple yet delicious Thanksgiving side dish featuring green beans blanched and sautéed with tamari mushrooms and topped with crispy onions. This gluten-free and dairy-free recipe is so good you won't be able to stop eating them!
1: Add avocado oil to a large skillet. Turn heat to medium and add sliced onions to the cool oil, do not preheat the oil.
2: Slowly cook onions, stirring periodically until golden brown, then remove from oil and set aside on a paper towel-lined plate, seasoning immediately with salt.
3: Fill a large pot with water and bring to a boil over medium-high heat.
4: Drop green beans into boiling water and blanch for 3-5 minutes until slightly softened.
5: Prepare a large bowl with ice water and set aside.
6: Remove green beans from boiling water and transfer to the ice bath immediately. After several minutes, remove from the ice bath and pat dry.
7: Heat olive oil over medium heat, then add mushrooms and tamari, sautéing until mushrooms have softened, about 10 minutes.
8: Add in cooked green beans, season with salt and pepper, and sauté for several minutes until heated through.
9: Transfer to a serving dish and top with crispy onions and flaky sea salt.
