Green Bean Mushroom Casserole
You won’t need or want canned soup for any future green bean casserole once you realize how easy (and how much more delicious) the retro dish is when made entirely from scratch — from the shitake mushroom sauce to the buttermilk fried onions.
Cook time:
Yield: 6 to 8 servings
Serving size: 6
Calories per serving: 294
Ingredients:
Yield: 6 to 8 servings
Serving size: 6
Calories per serving: 294
2 tablespoons unsalted butter
1 white onion, diced
4 ounces cremini mushrooms, sliced
4 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons all-purpose flour
2 cups low-sodium chicken or vegetable broth
1/2 cup half-and-half
kosher salt
1 1/2 pounds green beans, trimmed and halved
freshly ground pepper
1 white onion, halved and thinly sliced
1 cup buttermilk
2 cups all-purpose flour
kosher salt
vegetable oil, for frying
Directions:
Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; saute? until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
Source: foodnetwork.com
Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
