Cheers! This week the #SundaySupper family is joining up with one of the first families of wine – the Gallo family – to celebrate families of all kinds and the shared pasts and passions that tie us together. And the recipe I am bringing you today marries the traditions of my real family with the tastes of my foodie family – Lemon White Wine Green Beans and Mushrooms.
Lemon White Wine Green Beans and Mushrooms
The Gallos have a strong family history and bond through their personal traditions and their 80-year winemaking tradition. But they also recognize that family comes in many forms, whether it is friends, coworkers, or anyone with whom you have formed a special bond over a shared passion.
This enjoyment of sharing family meals has grown into a true passion for food, and, for me, exploring new flavors and ingredients – a passion which I love to share with not only my blood family, but also with all of you. Through blogging, I have connected with so many people, fellow bloggers, and those that are just following along, who also share some of these same joys – cooking, creating, sharing. You are all part of my extended foodie family, and for you, I am truly grateful.
In this spirit, for this week’s #SundaySupper, I took one of my family’s traditional, but very basic Christmas Eve side dishes, and used the Gallo wines to just add some more flavor and pizzazz which would make it more exciting for my foodie family. Every Christmas Eve, along with the pierogies and mashed potatoes carb fest I told you about last year, we do manage to sneak in some veggies, in the form of a side dish which we simply call “Green Beans & Mushrooms”, mainly because that is what it is – some mushrooms sautéed with butter and onions, then mixed with steamed green beans. So I thought I would “fancy it up” a bit with the addition of some light, citrusy Gallo Moscato, and a little lemon and thyme.
These Lemon White Wine Green Beans & Mushrooms were a wonderful new twist on our usual Christmas Eve dish. While I do love the simplicity of the original version, especially for a large meal with many components, my updated version was full of flavor, but with a crispness that kept it from being too dominating. I was concerned the Moscato would impart too much sweetness, but it was actually the perfect complement to the lemon, which balanced and lightened the earthy flavor of the mushrooms. They were a lovely accompaniment to some roasted chicken breasts and rice, but I am also thinking that I would like to use the Cabernet in place of the Moscato to make a side dish for when we throw a steak on the grill!
To celebrate our different families, Gallo is giving you the opportunity to create family crests in order to highlight what makes these families unique and special. Here is the crest I created for Cupcakes & Kale Chips. Check out the Crest Creator to build your own!
Besides building your family crest, you can also learn more about the wines of the Gallo Family Vineyards, connect with them on Facebook, Twitter, Instagram, or YouTube, and try some of their wines yourself.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
And check out all of today’s amazing recipes featuring wines from the Gallo Family Vineyards at the bottom of this post!
Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
What passion connects you to your family – blood-related or otherwise?
- 1 lb green beans, ends snapped off
- ¼ c (4 T, half a stick) unsalted butter
- 1 small to medium onion, chopped
- 1 t thyme
- 8 oz. mushrooms, sliced
- ½ c white wine (I used Gallo Family Vineyards Moscato)
- Juice of one lemon
- Salt and pepper
- Steam the green beans until they are just slightly underdone, as per your preference (we like ours fairly tender). Set aside.
- In a large saute pan, melt the butter over medium heat, add the onion and thyme, and cook for about 5 minutes, or until soft and translucent.
- Add the mushrooms and saute until the mushrooms are soft.
- Add the wine and lemon juice, allow to reduce for a minute or so, and then add the green beans, and stir to coat, coking until the green beans are heated through.
- Add salt and pepper to taste.
Looking for some more vegetable side dish recipes?
- Whipped Cauliflower Gratin
- Blue Cheese Roasted Cauliflower, Green Beans & Mushrooms
- Balsamic Roasted Vegetables
- Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
- Mandarin Spice Mulled Wine by girlichef
- Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
- Crock Pot Beef Bourguignon by The Dinner-Mom
- Easy Cranberry Bacon Stuffing by Momma’s Meals
- Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
- Family Fondue by kimchi MOM
- Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
- Linguine with Spicy Red Clam Sauce by Supper for a Steal
- Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
- Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
- Moscato Stone Crab Scampi by Family Foodie
- Mushroom Risotto by The Messy Baker
- Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
- Red Wine Risotto by Shockingly Delicious
- Short Ribs With Pasta by Magnolia Days
- Pomegranate White Wine Panna Cotta by Hezzi-D’s Books and Cooks
- Fudgy Red Wine Brownies by That Skinny Chick Can Bake
- Red Wine Chocolate Cake by Alida’s Kitchen
- Red Wine Velvet Cake by The Girl In The Little Red Kitchen