On the reals. Fried shallots with a crispy panko topping over creamy green beans and baby portobellos. Not your average casserole.
Green Bean Casserole (serves 8-10)
1 lb green beans, ends snapped
1 tbs olive oil
8 oz baby portobellos, sliced
1/2 c diced onions
Salt and pepper
2 1/2 tbs butter
2 1/2 tbs all-purpose flour
1 1/2 c cream
1 c milk
1 scant c panko breadcrumbs
1/4 c Parmesan
1 1/2 tbs butter, melted
3 shallots, sliced thinly
1 tsp cornstarch
Canola oil for frying
- Heat a large pot of salted water to a boil. Add the green beans and let boil for 3 minutes. Drain and put beans into a large bowl of ice water immediately. When beans are cool, drain and set aside.
- Heat 1 tbs olive oil in a medium saute pan with tall sides over medium heat. Add portobellos and cook until brown, about 5 minutes. Add onions and cook until soft, another 3-4 minutes. Season with salt and pepper and transfer to a plate to set aside. In the same pan, melt the butter. Sprinkle in the flour and whisk. Cook 1-2 minutes and slowly add the cream, whisking the whole time. Add the milk and let it thicken until it coats the back of a wooden spoon. Add the mushrooms and onions back in the pan and stir. Check seasonings and adjust as needed.
- In a greased casserole dish, transfer the green beans and pour mushroom cream sauce over the top. Stir to coat. At this point the casserole can be refrigerated overnight if needed.
- Heat oven to 350º. Combine the panko, Parmesan, and melted butter in a bowl. Sprinkle on top of the green bean casserole and bake about 1 hour or until golden brown on top.
- While the casserole is in the oven, heat about 1/2" of canola oil in a medium pan over medium-high heat. Toss the shallots with the cornstarch and fry until golden brown. Drain on paper towels and sprinkle with salt.
- When casserole is golden brown, remove from oven and sprinkle the shallots on top. Serve warm.