GREEN BEAN CASSEROLE
|
|
3 T OLIVE OIL, divided
3/4 C SHALLOT, minced
3 CLOVES GARLIC, minced
8 OZ CREMINI MUSHROOMS, quartered
36oz FRESH GREEN BEANS, trimmed
5 T UNSALTED BUTTER
1/2 C FLOUR
2 C CHICKEN STOCK
1 C HALF AND HALF
½ C HEAVY CREAM
6 OZ FRENCH’S FRIED ONION RINGS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place 1 1/2 T olive oil in a medium sized pan set over medium heat. Add the shallot, garlic, and mushrooms. Saute until the shallot is translucent and the mushrooms are golden brown, about 10-12 minutes. Season with salt and pepper and transfer to baking dish. Add the remaining 1 1/2 T olive oil and then add the green beans and toss to coat in the olive oil. Saute for 10-12 minutes or until the green beans have begun to soften slightly. Add the green beans to the baking dish with the sauteed mushroom mix. Return the pan to medium heat and melt 5 tablespoons of butter. Whisk in flour and cook 1-2 minutes. Slowly whisk in the chicken stock, half and half and heavy cream and bring to simmer, cook for an additional 3-4 minutes or until thickened. Season to taste with salt and pepper. Pour the mixture over the green beans and bake at 350 degrees for 20-25 minutes. Sprinkle the edges of the casserole with the French's Onions during the last ten minutes of baking.
3/4 C SHALLOT, minced
3 CLOVES GARLIC, minced
8 OZ CREMINI MUSHROOMS, quartered
36oz FRESH GREEN BEANS, trimmed
5 T UNSALTED BUTTER
1/2 C FLOUR
2 C CHICKEN STOCK
1 C HALF AND HALF
½ C HEAVY CREAM
6 OZ FRENCH’S FRIED ONION RINGS
KOSHER SALT & FRESH CRACKED PEPPER, to taste
Place 1 1/2 T olive oil in a medium sized pan set over medium heat. Add the shallot, garlic, and mushrooms. Saute until the shallot is translucent and the mushrooms are golden brown, about 10-12 minutes. Season with salt and pepper and transfer to baking dish. Add the remaining 1 1/2 T olive oil and then add the green beans and toss to coat in the olive oil. Saute for 10-12 minutes or until the green beans have begun to soften slightly. Add the green beans to the baking dish with the sauteed mushroom mix. Return the pan to medium heat and melt 5 tablespoons of butter. Whisk in flour and cook 1-2 minutes. Slowly whisk in the chicken stock, half and half and heavy cream and bring to simmer, cook for an additional 3-4 minutes or until thickened. Season to taste with salt and pepper. Pour the mixture over the green beans and bake at 350 degrees for 20-25 minutes. Sprinkle the edges of the casserole with the French's Onions during the last ten minutes of baking.
