Pecan-Crusted Green Bean Casserole
photo by 2001193525
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
The green beans
- 1 1⁄4 lbs green beans, ends trimmed, halved
- kosher salt
- 4 tablespoons unsalted butter
- 2 large garlic cloves, minced
- 1⁄4 teaspoon cayenne pepper
- 2 cups about 8 oz. white mushrooms, cut into half-inch slices
- 1 cup about 4 oz. shiitake mushroom, stemmed and cut into half-inch slices
- 2 tablespoons all-purpose flour
- 3⁄4 cup chicken stock
- 1⁄2 cup heavy cream
- 1⁄2 cup sour cream
- 1 tablespoon smooth mustard (Dijon)
- 3⁄4 cup pecan halves
-
The nut crust
- 1⁄2 cup pecan halves, toasted and coarsely chopped
- 1⁄2 cup panko breadcrumbs, toasted
- 1⁄2 cup finely grated parmesan cheese
- 4 tablespoons unsalted butter, melted
- 1⁄4 teaspoon kosher salt
directions
- Prepare the green beans: Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons salt to the water and stir in the green beans. Cook for 2-3 minutes. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. When the beans are cooked, remove them from the hot water with a strainer and plunge them to the colander in the ice bath. "Swirl" the beans around and submerge them in the ice water so they cool quickly. Drain.
- Make the mushroom base for the casserole: Melt the butter in a 12-inch skillet over medium heat. Add the garlic, cayenne, white button and shiitake mushrooms. Season with salt to taste and cook until the mushrooms give off most of their liquid, 8-10 minutes. Stir the flour into the mushrooms. Add the chicken stock. Stir in the cream and sour cream and simmer gently. Continue cooking over low heat until the mixture thickens, 5-8 minutes. Add in the mustard. Taste for seasoning.
- Make the pecan crust: In a medium bowl, stir together 1/2 cup of the pecans, the breadcrumbs, Parmesan cheese, butter and salt. Set aside.
- Assemble the casserole: Stir the green beans and the remaining 1/4 cup of pecans into the mushrooms. Simmer on the stove, over low heat, for 8-10 minutes, until the green beans become tender when pierced with the tip of a knife. Top with an even layer of the pecan crust. Transfer the skillet to the oven for 10-12 minutes to brown the crust.
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RECIPE SUBMITTED BY
2001193525
United States