Ingredients: |
Ingredients: For the Casserole:
Kosher salt
2 pounds green beans, trimmed
2 cups pearl onions
2 T extra-virgin olive oil
2 T unsalted butter
2 cloves garlic, minced
1 shallot, chopped
2 bay leaves
3 cups assorted mushrooms (oyster, cremini, and shiitake) trimmed and sliced
2 T fresh thyme
Freshly ground pepper
3 T all-purpose flour
3 cups whole milk
For the topping:
6 large shallots, peeled and sliced into thin rings
all-purpose flour for coating
Kosher salt
|
Directions: |
Directions:1. Prepare the casserole; Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Add the green beans and pearl onions and cook until the beans are bright green, 2 to 3 minutes. Drain the vegetables, then plunge into an ice bath to stop the cooking. Drain.
2. Combine the olive oil and butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring until the shallot is caramelized, about 5 minutes. Add the bay leaves, then the mushrooms. Stir to combine, then add the thyme and season with salt and pepper. Sprinkle the mixture with the flour to tighten it up. Add the milk and boil 3 minutes to thicken. Remove the bay leaves.
3 Place the green beans and pearl onions in a 3-quart casserole dish. Pour the "mushroom soup" over the vegetables and toss to make sure they are well-coated. Transfer to the oven and bake 30 minutes.
4. Make the topping: Heat about 2 inches of vegetable oil in a large pot or Dutch oven until a deep-fry thermometer registers 360 degrees. Toss the shallots in a bowl with enough flour to light coat. Working in batches, fry the shallots until golden brown and crisp, about 3 minutes. Using a slotted spoon, remove to paper towels to drain; season lightly with salt and scatter over the casserole before serving. |
This recipe for Ultimate Green Bean and Pearl Onion Casserole is from