Wednesday, December 7, 2011

Green Bean Casserole

I can't seem to find the time these days to try new recipes let alone post about them.. I don't want to forget this recipe because it was AMAZING. so I'm going to suck it up and do a quick post. Found this recipe on the food network and followed it pretty closely.

1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, such as shiitakes, creminis and oyster, cleaned and quartered
1/2 teaspoon fresh thyme leaves
3 cloves garlic, minced 
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons GF
1 cup low-sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated Parmesan

Preheat the oven to 450 degrees F.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.

Preheat skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Top with crushed funions. Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.

Next time I make this, I think I’ll cut the green beans in half, make more sauce, and make fried  onions instead of using shallots..

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