Chef Adam loves to create new & unique dishes, but he knows that even at his own extended families’ Thanksgiving table, there’s an expectation of tradition. Here is his fresh, homemade approach to traditional green bean casserole for foodies & traditionalists alike!
prep/cooking time: 30-45 minutes
equipment: mini deep fryer & basket, vegetable oil, mandolin, large bowl,
heavy-bottomed sauce pot, 2qt sauce pot and colander, casserole dish
1.5 lb green beans, rinsed, ends snipped & cut into 1.5 inch pieces
1/2lbs crimini mushrooms
1/2c of white onion, diced
3 cloves fresh garlic, crushed
1 small bay leaf
3c whole milk
2c mushroom stock or vegetable stock
1c heavy cream
1/2T fresh thyme
salt & pepper to taste
1 e large red onion, shaved thin
2 c all purpose flour
1 c cornstarch
1 T kosher salt
1 tsp ground black pepper
Green beans prep: Blanche beans in a colander in boiling, salted water for 2min; then shock in iced water.
Mushroom soup: Melt butter on med-hi, add onion & garlic and sauté until translucent, but not brown. Then add garlic and cook another 3-5min, stirring occasionally to prevent browning. Add mushrooms, and stir, rendering out their natural moisture, cooking off extra liquid. Stir in flour to make rue, then add milk, stock & cream, bringing to an easy boil. Turn heat down to simmer, stirring occasionally for 5-10 minutes and add thyme; salt & pepper to taste.
Crispy onions: Shave the onion with a mandolin or sharp knife, then place in large bowl with rest of crispy onions ingredients and toss to gently coat and separate the onion pieces. Shake off excess flour and drop into a deep fryer at 325 degrees. Remove onions when they are golden brown and crisp.
Place the blanched green beans in a casserole dish, pour mushroom soup over the beans and top with the crispy onion. Wrap in plastic, and refrigerate; then, bake uncovered in a 325 degree oven for 20 minutes prior to serving.
Oh, and a really great pair?… Our 2012 Chambourcin Reserve!