|Name:||Best Green Bean Casserole||Contributor:||Angela Barkes-Draz|
|Description:||green bean casserole made with fresh ingredients||Posted:||2006-12-03|
|Key words:||Green Bean, mushrooms||Category:||Side Dishes|
2 quarts water
1 tablespoon salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
MUSHROOMS & SAUCE
8 ounces baby portabella mushrooms
1 1/2 tablespoon unsalted butter
1-2 cloves of garlic diced or pressed
Salt to taste
Fresh pepper to taste
1 1/2 tablespoons flour
3/4 cup chicken stock
3/4 cup half & half (CI uses heavy cream)
Salt & pepper to taste
bread crumbs (I just poured enough to mix with the onions approx 1/3C)
1 tablespoon unsalted butter
1/2 a 6 ounce can of French fried onions
1/8 teaspoon table salt
1/16 teaspoon freshly ground black pepper
Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking.
MUSHROOMS & SAUCE
Clean the mushrooms; break the mushrooms into pieces. Melt the butter in a skillet til shimmery. Add the mushrooms, garlic, salt and pepper; stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock and bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjusting seasonings. Stir in beans.
In the food processor, process the bread crumbs, butter and seasonings in about 10 quick pulses. Stir in (don't process the onions).
Preheat oven to 425F. Transfer bean mixture to a greased quiche pan or baking dish. Top beans with topping and bake for 15 minutes.
|Notes:||one web site that adjusted this from Cook's Illustrated added 1T dry sherry to the sauce. I left it out so I can't vouch for the taste difference.|