Lemon White Wine Green Beans and Mushrooms marries the traditions of my real family with the tastes of my foodie family. Cheers! This week the #SundaySupper family unites 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.
Disclosure: This post is sponsored by Sunday Supper and Gallo Family Vineyards. 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.
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 have one of my family’s traditional, but very basic Christmas Eve side dishes. Adding the Gallo wines brings more flavor and pizzazz, making it more exciting for my foodie family. Every Christmas Eve, along with the pierogies and mashed potatoes carb fest, we manage to sneak in some veggies, in the form of a side dish which we simply call green beans and mushrooms. 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. The flavor of lemon white wine is so refreshing.
These Lemon White Wine Green Beans & Mushrooms are 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 is full of flavor, but with a crispness that keeps it from being too dominating. I was concerned the Moscato would impart too much sweetness, but the lemon white wine flavor balances and lightens the earthy flavor of the mushrooms. They are a lovely accompaniment to some roasted chicken breasts and rice. I plan to use the Cabernet in place of the Moscato to make a side dish for when we throw a steak on the grill!
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Check out all of today’s amazing recipes featuring wines from the Gallo Family Vineyards at the bottom of this post!
What passion connects you to your family – blood-related or otherwise?
Enjoy the lemon white wine green beans & mushrooms!
- 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.
- Pour in 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.
- Season with 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
- 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