October 06, 2017
Comfort Food, Dinner, Casseroles,
Side Dishes, Beans, Dairy, Vegetables, Beans (String), Mushrooms, North American, Christmas, Entertaining, Sunday Dinner, Thanksgiving, Oven Roast, Stove Top, Wine, Make it from scratch more
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"Who doesn't love a green bean casserole that uses fresh beans (and everything else for that matter). This is an updated take on an old-fashioned favorite that uses all fresh ingredients. It will result in you and your guests to lick their chops and for those who claim not to like veggie casserole will have a change of heart. This is a perfect side to any main dish and it is especially appropriate to grace your Holiday table."
Bring a medium-large pot of generously salted water to boil. Blanch the string beans until just soft, about 3–4 minutes, and drain in a colander. Set aside.
Preheat oven to 325°.
In a large sauté pan, heat the olive oil over medium-high. Add the onion, garlic and thyme leaves and sweat until soft, about 5 minutes.
Add the mushrooms and cook until they begin to break down, another 3–5 minutes.
Add the wine, cream and 1/2 cup of the chicken stock, onion powder, garlic powder. Cook another 3–5 minutes, then transfer to a blender and purée.
Transfer back into pan, add the rest of the chicken stock and combine, reserving over low heat until ready to use. Taste for seasoning and correct, if necessary, with salt and black pepper.
Arrange the string beans in a roughly 9- by 13-inch casserole. Pour in the mushroom mixture. Toss to combine well. Set aside.
Clean out the sauté pan used for the mushroom mixture. Add the canola oil (or other oil of choice) and heat over medium-high.
On a large plate, coat the shallots in the flour and brown sugar and season generously with salt. Throw a tester in the oil—the oil is ready for frying when a shallot sizzles. In 2 batches, fry until golden-brown, about 5–7 minutes.
Remove to a paper-towel-lined plate to cool. When cool enough to handle, arrange over the top of the casserole and bake for 10 minutes.
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