Hy-Vee Recipes and Ideas

Directions

1. Step1

   Combine cashews and water in a bowl. Cover and let stand at room temperature overnight.

2. Step2

   Preheat oven to 350 degrees. Drain and rinse cashews; transfer to a blender. Add almond milk; cover and blend until smooth. Set aside.

3. Step3

   Cook green beans in enough lightly salted simmering water to cover for 8 to 12 minutes or until tender. Transfer beans to a large bowl of ice water. Cool; drain well. Transfer beans to a 3-quart baking dish; set aside.

4. Step4

   For sauce, cook pancetta in a large skillet over medium-high heat until crisp. Remove pancetta from skillet and drain on paper towels; reserve drippings in skillet. Add mushrooms to skillet. Cook over medium heat for 5 minutes or until softened, stirring occasionally.

5. Step5

   Remove skillet from heat. Add wine and shallots; return skillet to heat and bring to boil. Boil for 4 to 5 minutes or until wine evaporates. Add cashew mixture; bring to a simmer, stirring occasionally. Stir in mustard, 2 tablespoons basil, and 2 tablespoons dill; remove from heat.

6. Step6

   Spoon mushroom mixture over beans. Sprinkle with pancetta and crispy onions. Bake for 20 minutes or until heated through. Garnish with additional basil and dill, if desired.