My “No can-opener needed” Green Bean Casserole.
Now, I have been making this green bean casserole long enough to know that there are people out there who just refuse to make my recipe, let alone try it. They are the staunch “can of Cream O Mushroom Soup” and definitely the “French’s French Fried Onions” devotees. I get it.
If you've never been a fan of grandma’s Green Bean Casserole…. or maybe you’ve just never had it at your Thanksgiving, try mine. I like it… people who eat it like it.. and I know this because they pay me good money to make it for them.
Now it’s your turn…. give it a shot.
1/4 cup olive oil or grape seed oil
2 tablespoons butter
6 shallots, trimmed and sliced into rings (about 1
1 1/2pounds thin fresh string beans or haricots verts,
1 pound Crimini/Baby Portobello mushrooms, sliced
2 large cloves garlic, smashed and minced
1 tablespoon chopped fresh thyme
1 1/2 ounces dry vermouth (may be omitted)
3 cups milk
4 tablespoons all-purpose flour
4 ounces (for the sauce) + 1/3 cup (for the top while baking) freshly shredded/grated Asiago cheese *Romano works
1/2 cup finely chopped fresh parsley
1/2 teaspoon nutmeg
Kosher Salt and White Pepper to taste
Preheat the oven to 375 degrees F.
1.Heat the olive oil in a small skillet over medium-high heat just before the oil shimmers. In small batches add shallots and cook, stirring, until golden brown and crisp; don't let them burn. Spoon out onto paper towels to drain. Pan fry the shallots until all done. Save about a tablespoons of the oil... you're going to need it in a bit to sauté the mushrooms.
2. In salted boiling water, blanch your green beans for about three minutes until they are bright green. No need to "shock" in an ice bath, unless someone is watching you, and you want to feel fancy.
3. Heat the tablespoon of shallot oil and butter in a large, deep, nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 10 minutes. Add the vermouth (away from any flames …including your cousin Ricky) and cook until the vermouth is absorbed into the mushrooms. Add the garlic and thyme and cook some more. Transfer the mushroom mixture to a bowl.
4. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and whisking constantly, bring to a simmer. Cook on low until your sauce is thickened. Add the nutmeg, and 4 ounces of cheese, and mix in until combined. Taste for seasoning and add the salt and white pepper to taste.
5.Remove from heat and toss in the green beans, mushroom mixture and fold in gently.
6. Spray your favorite festive baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and bake about 20 minutes. Top with the crispy fried shallots and sprinkle the remaining 1/3 cup of cheese and return to the oven another 10-12 minutes until golden bubbly.
Homemade never tasted so GOOD. Enjoy!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty