Green Bean Casserole
photo by threeovens
- Ready In:
- 1hr 10mins
- 1 lb mushroom, sliced
- 2 small red onions, chopped
- 4 ounces butter (1 stick)
- 2 garlic cloves, chopped
- 1 tablespoon fresh thyme leave
- 1 cup heavy cream
- 1 cup vegetable stock
- salt & freshly ground black pepper
- 2 lbs green beans, trimmed
- 1⁄4 cup toasted sliced almonds
- 1⁄2 cup fine dry breadcrumb
- 1⁄2 cup vegetable oil
- 1⁄3 cup all-purpose flour
- 6 white pearl onions, thinly sliced
- In a food processor, combine half of the mushrooms and both onions; process t form a paste and set aside.
- Melt the butter, over medium heat, in a large saucepan; add remaining mushrooms, stir, increase heat a bit and saute until mushrooms release their juice and begin to brown on the edges.
- Add garlic and thyme, stir about 30 seconds, then add mushroom/onion paste, reduce heat to medium low, cook, stirring, 10 to 15 minutes.
- Add cream and stock, season with salt and pepper.
- Prepare an ice water bath (large bowl of iced water) and bring a large pot of water to a boil.
- Blanch green beans in the boiling water until bright green and barely tender, about a minute; drain and transfer beans to ice water bath.
- Drain beans and add to a large mixing bowl; stir in mushrooms, almonds, and 1/4 cup bread crumbs.
- Preheat oven to 350 degrees F.
- Transfer to a 9 x 12 inch baking dish; pat down and level out.
- Sprinkle with remaining breadcrumbs, then bake, uncovered, until lightly browned, about 35 minutes.
- Meanwhile, prepare the garnish by heating the oil in a small skillet until it simmers.
- In a mixing bowl, season the flour lightly with salt and pepper; add sliced pearl onions and toss to coat.
- Fry onions in skillet until golden, about 30 to 45 seconds; drain on paper toweling.
- Sprinkle fried onions over casserole once removed from oven.
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