Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Delicate, long, elegant stems with teeny-tiny caps -- believe it or not -- make one hell of a pickle.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
Come holiday time, middling green bean casseroles monopolize valuable oven space. We wanted a better version—from the slow cooker.