Green bean choices

My husband and I are hosting Christmas with my family December 21. We are going to have ham for the main course. As for a side dish we both agreed, to skip the green bean casserole. We both love green bean casserole, but are kind of sick of it right now after eating it three days in a row due to Thanksgiving. We wanted to try something else instead.

I found a bunch of recipes on Food Network. My husband and I have narrowed the field down to two: Green Beans and Portobello Mushroom Saute and French Cut Green Beans with Almonds and Fried Onions. Both recipes come from the awesome Rachael Ray and her show 30 Minute Meals.

Green Beans and Portobello Mushroom Saute
Recipe courtesy Rachael Ray

1 1/4 pounds green beans, trimmed and cut in half
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 onion, chopped
2 portobello mushroom caps, halved and thinly sliced
1/2 cup dry sherry

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate.

French Cut Green Beans with Almonds and Fried Onions
Recipe courtesy Rachael Ray

1 pound fresh green beans or frozen French-cut green beans
Salt 1 to 2 tablespoons unsalted butter
1/4 cup slivered almonds (2-ounce package)
1/2 lemon, juiced
Ground black pepper
1 can fried onions

Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

Before the big dinner, we'll make samples of both to see which one we like better. Right now, they both sound good enough to eat.