Hello and welcome to the Blue Barn Farm and Sanctuary. Let’s just start this right off by saying this is not your Mom’s green bean casserole! Most of us have had a version or two of green bean casserole in our lifetime, but trust me when I tell you that this is taking an old family favorite to the next level. Lauren Hartman of Rabbit and Wolves has really outdone herself this time. Her Wild Mushroom Vegan Green Bean Casserole recipe is literally the best I have ever had. The sauce is thick and creamy, with tons of wild mushrooms basking in the glory of that deliciousness. Of course we can’t forget about the green beans. They are the reason we made this casserole in the first place. They pair beautifully with the richness of the wild mushrooms. The flavors are delicate yet divine. Top it all off with some crispy onions, and you certainly have yourself a magical dish that will wow anyone coming to dinner.

I started out by washing and then trimming the ends off of my green beans. I cut them into bite-sized pieces, steamed them, and set them aside. The next step involved getting the mushrooms ready to go onto the stove. I decided to go with a nice variety: shitakes, criminis, chanterelles, and lion’s mane. They all got chopped up. I cut up a bit of garlic, melted some salted vegan butter from Miyoko’s creamery, and sautéed the garlic for a moment before adding the mushrooms to the pan. They ended up cooking for about 15-20 minutes, adding salt and pepper after about 5 minutes. Then Lauren has you scoop them out of the pan, and into a bowl to set aside while you build the roux in that same mushroom pan. A little butter, some flour, and two and a half cups of oat milk later, and we were in business! So good!

After that cream sauce simmered for a few minutes, I put the wild mushrooms back into the pot. I also added a bit more salt, and pepper, along with a tiny dash of smoked paprika. It didn’t take long before the mushroom and cream sauce was thick enough to pour over the green beans and toss. The entire mixture went into a 9 x 13 casserole dish, and into the oven for about a half an hour. It got all bubbly and yummy looking . The final step was sprinkling the crispy onions onto the top of the finished casserole, and putting it back in the oven for another 7 or 8 minutes, just long enough to brown them up. Seriously, this wild mushroom vegan green bean casserole is where it’s at! Cream of mushroom soup be gone! Never again! There is no turning back once you have had the best. Period. End of story.

We have so much to be thankful for here at the Blue Barn Farm and Sanctuary. Our hearts are full with the love coming in from all directions. In the midst of the potential wildfire tragedy at the end of the summer, our community stepped up and provided options to support us. We have a fairly regular donation of compostable produce from Natural Grocers going to feed our animals. There are people like you following us on social media, liking our posts, and sharing them. Every act of kindness we put out there returns three-fold. Each choice born of compassion changes a life. When we empathize with one another, two-legged or four, we are connecting at the heart-level. We are growing our tribe of thoughtful, and forward-thinking folks. Talk about where your food is coming from. Share ideas for how to have a smaller footprint on this Earth we are all sharing. Eating a plant-based diet doesn’t have to happen overnight. Even small changes make big ripples. When we are consistent, we can achieve the results we are striving for.

Thanks for being thankful today and every day! Much love from all of us at the Blue Barn Farm and Sanctuary!