Holidays are around the corner and green bean casserole is on the menu.
Serves 8-10
Preheat the oven 375F (190C)
A. Topping:
4 slices white sandwich bread, torn into quarters
2 tbs. (30 ml) (dairy-free) organic butter, softened
dash 0f black pepper to taste
3 cups (about 6 ounces/175 g) canned fried onions
1. Pulse the bread, butter, and pepper in a food processor, 10-15 pulses.
2. Transfer to a large bowl and toss with the onions.
3. Set aside.
B. Beans:
2 pounds (910 g) organic green beans, ends trimmed, cut on the diagonal into 2-inch (5 cm) pieces
1/2 ounce (15 g) dried porcini mushrooms
6 Tbs. (3/4 stick) (90 ml) (dairy-free) organic butter
1 minced organic onion
3 minced organic garlic cloves
12 ounces (340 g) each sliced 1/4-inch (6 mm) thick: white button and cremini mushrooms
2 Tbs. (30 g) minced thyme leaves or 2 tsp. (10 g) dried thyme
some black pepper
2 Tbs. (15 g) (gluten-free) all-purpose flour
1 cup (240 ml) organic chicken broth
2 cups (480 ml) organic heavy cream
1. Bring 4 quarts (3,8 L) water to a boil.
2. Add the beans.
3. Cook until bright green and slightly crunchy, 4-5 minutes.
4. Drain and plunge into a bowl of cold ice water.
5. Spread the beans out onto a paper towel-lined baking sheet to drain.
6. Cover the dried porcini with 1/2 cup (120 ml) hot tap water in a small microwave-safe bowl.
7. Cover with plastic wrap, several steams vents with a knife, microwave on high for 30 seconds.
8. Let stand until the mushrooms soften, about 5 minutes.
9. Left out and mince, equals about 2 Tbs. (30 g).
10. Pour the liquid through a paper-towel-lined sieve and save the liquid.
11. Melt the butter over medium-high heat.
12. Add the onion, garlic, the button and cremini mushrooms, cook about 2 minutes.
13. Add the porcini mushrooms with the strained soaking liquid, the thyme, and pepper.
14. Cook until the mushrooms are tender and the liquid has reduced to 2 Tbs. (30 ml), about 5 minutes.
15. Add the flour and cook a minute.
16. Stir in the chicken broth and reduce the heat to medium.
17. Stir in the cream and simmer about 15 minutes.
C. Cooking:
1. Arrange the beans in a 3-quart (2,8 L) gratin dish.
2. Pour the mushroom mixture over the beans and mix to coast evenly.
3. Sprinkle with bread-crumb mixture and bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes.
4. Serve immediately.
Take a look at other bean recipes.
Take a look at other bean recipes.
