With the holidays around the corner, inevitably there will be miles of green bean casserole at the ready. And I must confess, I absolutely hate this dish. With a passion. Anything with cream of mushroom in it is on my "Do Not Eat" list, actually.
So, I was thrilled to see this recipe in the latest copy of Saveur, promoting a fresh made green bean casserole. I haven't tried it yet, but wanted to put it out there for anyone looking for a fresher alternative. This seems like something I would actually eat! :)
Here's the accompanying article:
Green Bean Casserole
SERVES 6 – 8
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
3 cups Chicken Stock
1⁄2 oz. dried shiitake mushrooms, stemmed
Kosher salt, to taste
2 lbs. green beans, cut into 2" pieces
1 1⁄4 cups flour
2 small yellow onions, thinly sliced
5 tbsp. butter
1⁄3 cup heavy cream
Freshly ground black pepper, to taste
1. Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 6–7 minutes. Chill beans in an ice bath; drain and pat dry.
2. Pour oil into a large pot to a depth of 2". Heat over medium-high heat until oil registers 350° on a deep-fry thermometer. Put 1 cup flour into a bowl. Working in batches, toss onions in flour; shake off excess and fry until golden brown, 3–4 minutes. Transfer to a paper towel–lined plate and season with salt.
3. Heat oven to 375°. Grease an 8" × 8" casserole with 1 tbsp. butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15–20 minutes. Whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. Top with remaining onions; bake until bubbly, about 20 minutes.
First published in Saveur, Issue #106