Ingredients: |
Ingredients: Topping:
2 medium onions, thinly sliced into rings
1/4 cup flour
2 TB panko bread crumbs
1 tsp kosher salt
non stick spray
For beans:
1 pound fresh green beans, rinsed & trimmed
1 gallon of water
2 TB kosher salt
For Sauce:
2 TB unsalted butter
12 ounces mushrooms, trimmed & cut into 1/2" pieces
1 tsp kosher salt
1/2 tsp salt & pepper
2 minced garlic cloves
1/4 tsp freshly ground nutmeg
2 TB flour
1 cup chicken broth
1 cup half & half
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Directions: |
Directions:Preheat oven to 475º
Combine the onions, flour, panko & salt in a large bowl & toss to combine. Coat a sheet pan with nonstick spray & evenly spread the onions in the pan. Bake in the oven until golden brown, tossing every 10 minutes, for aproximately 30 minutes. Once done, remove from the oven & set aside.
Turn the oven down to 400º
While the onions are cooking, prepare the beans. Bring salted water to boil in a 8 qt pot & balnch for 5 minutes. Drain in a colander & immediately plunge the beans into a large bowl of ice water to stop the cooking & retain the green color. Drain & set aside
Melt the butter in a 12" skillet then add mushrooms, salt & pepper & cook, stirring occassionally, until mushrooms give up some of their liquid, aprox 4 to 5 minutes. Add the garlic & nutmeg and continue to cook another 1 to 2 minutes. Sprinkle the flour over the mushrooms & stir to combine. Cook another minute, then addbroth & simmer for 1 minute. Add the half & half & cook until the mixture thickens, aproz 6 to 8 minutes.
Remove from the heat & stir in 1/4th of the onions & all of the green beans. Top with the rest of
the onions.
Place into oven & bake until bubbly, apox 15 minutes. Serve warm |
This recipe for Not Your Moma's Green Bean Casserole is from