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| Updated French Green Bean Casserole |
Ingredients
1 large sweet onion, sliced into thin rings
3 shallots, sliced thin
olive oil
coarse salt
freshly ground black pepper
1/2 teaspoon dried thyme or herbs de provence
1/2 teaspoon sugar
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
two pinches of freshly grated nutmeg
1 large garlic clove, smashed
1 cup extra sharp cheddar cheese or Parmesan, preferably Reggiano
1 lb. French style green beans, cooked according to package directions
1/2 cup fresh [or revived from dry] exotic mushrooms: oyster, morel, shitake,
chanterelles, or a combination of your favorites, roughly chopped, woody stems
removed
Method
Green beans and mushrooms should be prepared and ready to go before you start
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onion and
sauté until translucent. Add the shallot, salt and pepper and dried thyme. Sauté
until the onions and shallots are wilted. Sprinkle in the sugar and cook until
caramelized. Remove from the heat and set aside.
Melt the butter in a medium skillet over medium high heat. Sprinkle in the flour and
stir to incorporate; cook for 2 minutes or just until the flour turns a light nutty brown.
Slowly whisk in the milk, stirring constantly. Add the grated nutmeg and garlic clove.
Whisk constantly until smooth and slightly thick. Add the cheese and incorporate
fully. Whisk to a smooth sauce; turn heat to low
Put the cooked green beans into a baking dish. Add the mushrooms and stir to
incorporate. Pour the cheese sauce over the green bean / mushroom mixture [find
the garlic clove and remove]. Mix well. Top with the caramelized onions and shallots
and place under a low broiler for 7 – 10 minutes until just bubbling
1 large sweet onion, sliced into thin rings
3 shallots, sliced thin
olive oil
coarse salt
freshly ground black pepper
1/2 teaspoon dried thyme or herbs de provence
1/2 teaspoon sugar
3 tablespoons unsalted butter
3 tablespoons flour
2 cups whole milk
two pinches of freshly grated nutmeg
1 large garlic clove, smashed
1 cup extra sharp cheddar cheese or Parmesan, preferably Reggiano
1 lb. French style green beans, cooked according to package directions
1/2 cup fresh [or revived from dry] exotic mushrooms: oyster, morel, shitake,
chanterelles, or a combination of your favorites, roughly chopped, woody stems
removed
Method
Green beans and mushrooms should be prepared and ready to go before you start
Heat the olive oil over medium heat in a medium frying pan. Add the sliced onion and
sauté until translucent. Add the shallot, salt and pepper and dried thyme. Sauté
until the onions and shallots are wilted. Sprinkle in the sugar and cook until
caramelized. Remove from the heat and set aside.
Melt the butter in a medium skillet over medium high heat. Sprinkle in the flour and
stir to incorporate; cook for 2 minutes or just until the flour turns a light nutty brown.
Slowly whisk in the milk, stirring constantly. Add the grated nutmeg and garlic clove.
Whisk constantly until smooth and slightly thick. Add the cheese and incorporate
fully. Whisk to a smooth sauce; turn heat to low
Put the cooked green beans into a baking dish. Add the mushrooms and stir to
incorporate. Pour the cheese sauce over the green bean / mushroom mixture [find
the garlic clove and remove]. Mix well. Top with the caramelized onions and shallots
and place under a low broiler for 7 – 10 minutes until just bubbling
