Sauteed Green Beans II

I'm not a fan of the typical cream of mushroom green bean casserole, so I served sauteed green beans instead.

I made something similar last year and used a lot of bacon grease and decided to go a little healthier this year. There's still bacon, but it was crisped and crumbled separately and just sprinkled on top. Still delicious and a bit healthier :)

Ingredients:
- Green beans
- Red onions (or shallots)
- Mushrooms
- Bacon
- Oil
- Salt

Directions:
- Clean and trim all the green beans.
- Bring a large pot of heavily salted water to a boil.
- Blanche the green beans until they're cooked but still crunchy.
- Immediately remove them from the water and plunge them into an ice bath.
- After the green beans have cooled, drain them.
- I did all this a few days ahead of time and put it in a ziploc bag in the fridge to make the day-of less stressful.
- Slice the onions length wise.
- Quarter the mushrooms.
- Cook the bacon until crispy and then crumble it into large chunks.
- In a large pan, heat a bit of oil.
- Add the onions and a bit of salt. Saute them until they're soft.
- Add the mushrooms and saute until cooked and slightly browned.
- Add the green beans and a bit more salt if necessary.
- Mix everything together until the green beans are heated through.
- Put it on the serving platter and top it with the bacon.