Not Your Mama’s Green Bean Casserole

Is it time to go out on a limb and ditch that traditional green bean casserole recipe for something fresh? That’s what Western Wake Farmers’ Market Manager Kim Hunter thinks…

“This casserole calls for portabellos, but one could swap them for local shitakes.  The recipe is rich, with the heavy cream, but I think it sounds like a nice and more fresh version of the casserole that so many of our families have made with cream of mushroom soup, canned greens and the pre packaged fried onions.  Can I convince my family to replace this with the other version this year?  Maybe I’ll offer to bring the green bean casserole and surprise them!

Not Your Mama’s Green Bean Casserole

Recipe courtesy Dan Smith and Steve McDonagh, and The Food Network.

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
30 min
Level:
Intermediate
Serves:
8 to 10 servings

Ingredients

  • 6 tablespoons butter
  • 2 shallots, finely chopped (about 3 tablespoons)
  • 8 ounces portobello mushrooms, sliced
  • 8 ounces white mushrooms, sliced
  • 2 sprigs fresh thyme
  • 1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 3/4 cup sherry
  • 3/4 cup heavy cream
  • 2 pounds fresh green beans, trimmed
  • Frizzled leeks, recipe follows

Directions

Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)

 

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They’ll still be crispy. Season with salt and pepper and place on a platter.

 

Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.

Frizzled Leeks:

  • Vegetable oil, for deep frying
  • 1 leek
  • Superfine flour, for dredging (recommended: Wondra Flour)
  • Salt and freshly ground black pepper

Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.

 

Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.

 

Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

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