Author Notes: I'm not going to lie - I am really not a fan of green bean casserole. My husband, however, loves it; it is his favorite holiday side dish which just baffles me! Since this Thanksgiving is our first Thanksgiving as a married couple, I set out to recreate a homemade version that he could enjoy, without the cream of mushroom soup and canned fried onion topping. This version is super simple and much better for you (even though it still has half & half). - brooke's kitchen - brooke's kitchen
Food52 Review: WHO: brooke's kitchen is a serious home cook whose been in the kitchen since the age of 4.
WHAT: The Thanksgiving classic, done right -- and done classy.
HOW: Cloak fresh, tender haricots verts in a seductive, wine- and shallot-laced mushroom bechamel. Bake until bubbly. Top with fried shallots. (Are you sold on this yet?)
WHY: We are happily making this version of the classic for our own Thanksgivings. Whole string beans make for a handsome presentation, but to get into the casserole spirit, you could consider cutting them into bite size. - A&M
- 1.5 pounds French green beans, ends trimmed
- Vegetable oil for frying
- 1 cup shallots, thinly sliced
- 3 tablespoons flour, divided
- 8 ounces mushrooms (shitake and baby bella or mixed), sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup dry white wine
- 1 cup vegetable broth (or chicken)
- 1 cup half and half
- Preheat oven to 375 degrees.
- Wash and trim green beans. Blanch in boiling, well-salted water. Immediately transfer to ice water bath and set aside.
- Heat 1 to 2 inches of vegetable oil in a deep, medium skillet.
- Pat shallots dry, then toss with 1 tablespoon of flour. Season with salt and pepper. Fry shallots in oil (in batches) until golden brown, then transfer to a plate to drain on a paper towel.
- Melt butter over medium heat in a medium pan or cast iron skillet. Add mushrooms and saute until mushrooms are golden brown.
- Add garlic and nutmeg and cook for another minute or two. Add 2 tablespoons of flour and cook for 1 minute.
- Slowly add white wine, cook for a minute and stirring to break up any flour lumps. Slowly add vegetable broth and bring to a boil. Boil the mixture for another 2 minutes, then turn the heat down to medium-low.
- Add half & half and cook, stirring, until mixture begins to thicken. Take off heat.
- Add green beans to mushroom mixture. Add 1/4 cup of the fried shallots. Mix to combine and season to taste with salt and pepper. Transfer green bean casserole to a 9x9 baking dish or bake in cast iron skillet. Sprinkle remaining shallots on top or around edges of casserole.
- Bake for 20 minutes until green beans are warmed and mixture is a little bubbly.