Sautéed green beans and mushrooms in ghee make the perfect vegetable side dish for your Thanksgiving dinner. I love an excuse to sauté anything in ghee so when I planned the recipes for this Thanksgiving meal plan I just had to incorporate ghee somewhere! I used to avoid eating fresh green beans because of the texture, and because my only experience with them were poorly undercooked versions at restaurants. Seriously, they need to get it together because when you cook these lovelies correctly they are so good. They’re SO much better than their canned counterpart.

My husband loves mushrooms, he could eat just a plate full of sautéed mushrooms so I wanted to incorporate baby Portobello mushrooms into this recipe. Add in some salt, pepper, and a little bit of ginger and you’ll never turn back to canned green beans again. Originally I wanted to roast these but, as I previously mentioned, any excuse to sauté veggies in ghee is a good excuse in my book. Paired with the maple mustard roasted carrots I previously posted, you have a win win with veggies this Thanksgiving!

Don’t forget, here’s the FULL Wanderlust and Wellness Thanksgiving Meal Plan:
(I’ve made a few adjustments along the way)

Tuesday, November 1st – Apple Cranberry Spinach Salad
Wednesday, November 2nd – Maple Mustard Roasted Carrots
Thursday, November 3rd – Parmesan Mashed Potatoes
Friday – November 4th – Orange Cranberry Sauce
Saturday, November 5th – Mini-Pumpkin Pies with Maple Cinnamon Coconut Cream
Sunday, November 6th – Thanksgiving Meat and Cheese Board and Gluten-free Dinner Rolls
Monday, November 7th – Butternut Sausage Stuffing and Sautéed Green Beans and Mushrooms
Tuesday, November 8th – Smashed Sweet Potatoes with Maple Aioli
Wednesday, November 9th – Bone Broth Gravy
Thursday, November 10th – Maple Herb Turkey
Friday, November 11th – Apple Galette