Not Your Mama's Green Bean Casserole

Not into amounts here just the basic idea:
Couple packages of fresh green (or mixed) beans- steamed
Crimini Mushrooms, at least one standard package, sliced
Spicy Pecan Vinegar (here in San Diego you can get it at Great News in PB)
Oil
1/2 thinly sliced onion
1/2 cup flour, salt and pepper to taste, garlic powder to taste

Heat some canola or other healthy frying oil in a pan, just 1/2 inch or so. Mix the flour and seasonings and toss with the thinly sliced onions. When the oil hits 375 (or a little fleck of flour sizzles) place the onions (shake off the excess flour) into the oil, don't overcrowd the pan. Remove when golden to a paper towel to suck off more oil. The onions are thin so don't get the oil too hot or turn your back, they will cook fast.

Next, I saute the mushrooms in olive/and or a nutty or truffle flavored oil, salt and pepper at end of saute when most of fluid has gone away. Splash about 1-2 tblsp of the vinegar and continue to saute till the mushrooms are browned and most of the liquid is gone. Toss with the steamed green beans. I did have some wonderful black truffle cream that I added (1Tbsp) to the dish at this time. I brought mine home from Italy but you could probably find it at a gourmet store as well.

Place in a pretty shallow serving dish and top with the onion rings. Definitely NOT your mama's Green Bean Casserole!