Ingredients: |
Ingredients: Kosher salt
1½ pounds green beans, ends trimmed, halved
2 tablespoons unsalted butter
1 tablespoon vegetable oil, plus more for shallow-frying
1 pound mixed mushrooms (such as shiitakes, creminis, and oyster), cleaned, trimmed, and quartered
½ teaspoon fresh thyme leaves
2 garlic cloves, minced
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
Freshly ground black pepper
1 cup plus 2 tablespoons all-purpose flour
1 cup low-sodium chicken stock
1 cup sour cream
½ cup heavy cream
¼ cup grated parmesan cheese
4 medium shallots, thinly sliced and separated into rings
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Directions: |
Directions:Preheat the oven to 450°F.
Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Line a large platter with clean towels.
Add the beans to the boiling water and cook until they turn bright green, 2 to 3 minutes. Use a slotted spoon to transfer them to the ice water. Let them cool for a couple of minutes, then drain and dry them on the towel-lined platter.
Set a large cast-iron skillet over medium-high heat. Add the butter and 1 tablespoon of oil. When the pan is hot, add the mushrooms and cook, undisturbed, until the mushrooms sear, about 1 minute. Add the thyme and garlic and continue cooking until the mushrooms brown, 4 to 5 minutes. Season with the cayenne, nutmeg, and salt, and black pepper to taste. Cook 2 to 3 minutes more, then dust with 2 tablespoons of the flour as the mushrooms release their moisture. Stir with a wooden spoon to incorporate the flour and gradually add the chicken stock. Bring to a simmer, then reduce the heat to low and add the sour cream and heavy cream. Stir gently and cook over low heat until the sauce thickens, 5 to 6 minutes.
Add the blanched beans to the skillet and toss to mix well. Evenly spread the mixture in the pan. Sprinkle the beans with the parmesan and transfer the skillet to a sheet pan. Bake until the casserole is bubbling and the top is golden, about 15 minutes.
Meanwhile, pour about ½ inch of oil into a deep skillet and heat to 350°F. Line a plate with paper towels. In a large bowl, mix together the remaining 1 cup flour and a generous sprinkle of salt and pepper. Toss the shallot rounds in the seasoned flour, then place them in a fine-mesh sieve and shake off excess flour. Working in small batches, fry the shallots until golden brown, 3 to 5 minutes. Transfer the shallots to the paper towels and season with salt while still hot; repeat to fry the remaining shallots.
To serve, top the casserole with the fried shallots. |
This recipe for GUY FIERI’S GREEN BEAN CASSEROLE is from