Ingredients: |
Ingredients: 1 large yellow onion, thinly sliced
½ cup buttermilk
1 cup cornstarch
1 tsp seasoned salt
Canola oil, for deep-frying
5 Tbsp unsalted butter, melted
1 Tbsp + 1 tsp kosher salt
2 lbs green beans, ends snapped
2 8-oz pkgs sliced portobello mushrooms
1 tsp fresh ground black pepper
2 garlic cloves, minced
⅓ cup all-purpose flour
¾ cup chicken broth
1¾ cups heavy cream
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Directions: |
Directions:Preheat oven to 375°. Lightly grease 9 x11" baking dish.
In large bowl, dip onion slices in buttermilk. Combine dipped onion slices, cornstarch & seasoned salt; toss until onions are well coated.
Pour 3 inches of oil into a deep medium saucepan. Have ready a wire rack lined with paper towels to use for draining. Heat oil to 350° on a deep-fry thermometer.
Working in batches, use a slotted spoon to lower half the onions into the hot oil. Cook, stirring occasionally, until golden, 2-3 minutes. Use a slotted spoon to remove onions to paper towel-lined rack. Repeat to fry the remaining onions. Set aside.
Set up a large bowl of ice and water. Bring a large pot of water with 1Tbsp of the salt to a boil over medium-high heat. Add green beans; cook until crisp-tender, about 6 minutes. Using tongs, carefully remove green beans to the ice water to stop the cooking process. Cool in ice water for 1-2 minutes, then drain the beans. Set aside.
In a large skillet, heat remaining 4Tbsp butter over med-high heat. Add mushrooms; cook, stirring frequently, until golden brown, 2-3 minutes. Add remaining 1 tsp salt, pepper & garlic; stir to combine.
Sprinkle flour over mushrooms; stir to combine well. Slowly whisk in the chicken broth, bring to a simmer, and cook until well incorporated, about 2 minutes. Reduce heat to medium and slowly whisk in the cream, stirring until the sauce thickens, 4-6 minutes. Remove from the heat and stir in the green beans and then pour into the prepared baking dish.
Transfer to oven; bake until bubbling, 15-20 minutes. Top with fried onions; serve.
Store in airtight container in refrigerator for up to 2 days. |
This recipe for Homemade Green Bean Casserole is from