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Green Bean Casserole with Crispy Shallots and Mushrooms
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- 2 tablespoons oil
- 1/3 cup plus 2 Tbsp flour, divided
- 1/3 cup panko
- 10 shallots, thinly sliced
- 9 cups green beans
- 2 tablespoons butter
- 8 ounces mushrooms
- 3 sprigs thyme, leaves chopped and stems discarded
- 2 tablespoons sherry vinegar
- 1 1/4 cup chicken stock
- 1 cup heavy cream, at room temperature
Pour oil into a small bowl. In a separate small bowl, combine 1/3 cup flour and panko. Season with salt. Dip shallots in oil, then dredge in the flour mixture. Place shallots on a baking sheet and bake five to ten minutes. Lower oven heat to 350°F.
Meanwhile, in a stockpot, bring heavily salted water to a rolling boil. Add the green beans and cook 1 minute. Remove to a bowl filled with ice water to halt the cooking process.
In a fry pan set over medium heat, melt the butter. Add mushrooms and thyme. Saute five to eight minutes.
Pour in sherry vinegar to deglaze the pan, scraping to loosen any remaining bits of mushroom. Add 2 Tbsp flour to thicken the mixture.
Add chicken stock and stir until smooth. Pour in cream and allow the mixture to thicken slightly, until it coats the back of a spoon.
In a large bowl, combine the green beans with the mushroom sauce and half of the crispy shallots. Top with remaining shallots. Bake 15 minutes or until warmed through.
Created for the Heritage 4 qt. Rectangular Dish