Aimee Fortney's Red Wine Mushrooms and Roasted Green Beans - WSMV News 4

Aimee Fortney's Red Wine Mushrooms and Roasted Green Beans

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Bored with the same old, same old for Thanksgiving? Try mixing it up! Here are some new, easy twists on Thanksgiving dishes! Red wine mushrooms, and instead of an unhealthy green bean casserole, try these roasted green beans!


  • 1 tablespoon unsalted butter
  • 1 package sliced mushrooms
  • 1/2 cup red wine (I used Concannon Cabernet Sauvignon)

In a medium-sized nonstick skillet, melt your butter. Add the mushrooms and cook over high heat until they are browned. Add the wine and cook until the wine has reduced and then serve and enjoy!


  • 1 pound fresh green beans
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • Zest from one orange, reserving some for the cooked, roasted beans

In a bowl, coat and mix the green beans, olive oil, sea salt and orange zest. Roast at 425 for 12 minutes. Add fresh orange zest to the roasted green beans.

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