Saturday, December 7, 2013

Green Bean Casserole

Crispy Onions
  • 2 medium yellow onions, halved and thinly sliced (use a mandoline if you have one)
  • 1/4 cup all-purpose flour
  • 2 tablespoons panko or plain breadcrumbs
  • 1/2 teaspoon table salt
  • Freshly ground black pepper
  • Canola, safflower, peanut or other high-heat oil, for deep-frying
Mushroom Sauce
  • 3 tablespoons butter
  • 12 oz baby portabella mushrooms, thinly sliced or coarsely chopped
  • Few gratings fresh nutmeg (optional)
  • Freshly ground black pepper
  • 3/4 teaspoon table salt
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 lbs fresh green beans trimmed

  1. 1 to 1 1/2 pounds green beans, trimmed and halved
  2. Toss onion with flour, breadcrumbs, salt and pepper. 
  3. Heat a 1/2-inch or so of oil in a 12-inch cast iron skillet. 
  4. Fry until a light golden brown. Remove and place on plate with paper towel. Set aside.
  5. Heat oven to 400 degrees F.
  6. Bring a large pot of salted water to boil and boil greens for 5 minutes.
  7. Drain beans, then plunge them into ice water to full stop them from cooking. Drain again, and set aside
  8. Over medium-high heat, melt butter in the bottom of a 12-inch cast iron skillet. 
  9. Add the mushrooms, salt and pepper and saute them until they start releasing their liquid, anywhere from 3 to 5 minutes. 
  10. Add the garlic and saute one minute more. Add the flour and stir it until it fully coats the mushrooms. Add the broth, stirring the whole time. 
  11. Simmer mixture for 1 minute, then add cream and bring back to a simmer, cooking until the sauce thickens. Stir frequently.
  12. Add cooked greens beans to sauce and stir until they are coated. Sprinkle crispy onions over the top. Bake for 15 minutes, or until sauce is bubbling and onions are a shade darker 


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