Ingredients

 
  • 1 1/2 pounds green beans, trimmed and cut in into bite-size pieces
  • 4 tablespoons butter
  • 1 medium onion, finely diced
  • 1 pound white button mushrooms, sliced
  • 3 tablespoons all-purpose flour, plus 2 tablespooons
  • 2 cups whole milk
  • 2 teaspoons salt, plus more for sprinkling on the shallots
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce, like Tabasco
  • 1 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • 6 shallots, thinly sliced
  • 2 to 4 cups canola oil for frying
  • 1 1/2 pounds green beans, trimmed and cut in into bite-size pieces
  • 4 tablespoons butter
  • 1 medium onion, finely diced
  • 1 pound white button mushrooms, sliced
  • 3 tablespoons all-purpose flour, plus 2 tablespooons
  • 2 cups whole milk
  • 2 teaspoons salt, plus more for sprinkling on the shallots
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce, like Tabasco
  • 1 cup grated Parmesan
  • 1/4 cup breadcrumbs
  • 6 shallots, thinly sliced
  • 2 to 4 cups canola oil for frying
 

Time:

Prep Time: 15 minutes Cook Time: 30 minutes

 

Serves: 6 to 8

You can find more in the book.

Green Bean Casserole

At every potluck dinner, it seems like someone always shows up with a green bean casserole.  To be honest, I never really cared for the traditional preparation with canned cream of mushroom soup and canned fried onions.  I always thought it was gloppy and greasy.  I tried recreating it by making a homemade cream sauce, using fresh green beans and mushrooms, and frying shallots.  Now I am a convert–-I love this version of the classic.

Preheat oven to 375 degrees F. Butter a 9-by-13 inch baking dish. Set aside.

Bring a large pot of salted water to a boil over high heat. Blanch the green beans just until tender, about 5 minutes. Drain and set aside in a large bowl.

Meanwhile, melt the butter in a large skillet over medium heat.  Add the onion and cook until translucent, about 4 minutes. Add the mushrooms and cook until most of their liquid has evaporated, about 8 minutes.  Reduce heat to medium-low and add the 3 tablespoons flour.  Cook until golden brown, about 4 minutes.  Add the milk, slowly at first, stirring constantly with a wooden spoon until the milk has incorporated. Continue stirring occasionally until the mixture has thickened, making sure to scrape all over the bottom of the pan.  Stir in salt, pepper, and hot sauce to taste.  Pour the mushroom mixture over beans and toss to combine.  Stir in the Parmesan.

Pour bean mixture into the buttered 9-by-13 inch baking dish.  Sprinkle breadcrumbs on top.  Bake until the breadcrumbs are golden, about 10 minutes.

While the casserole is baking, prepare shallots.  Heat about 1 inch of canola oil in a skillet over medium-high heat.  Toss shallots in 2 tablespoons flour.  Fry shallots until golden brown.  Drain on a paper towel and sprinkle with salt.