Green Bean Casserole

• portionen: 6 to 8 Servings

Zutaten

2 pounds green beans, ends trimmed and cut into 2-inch segments

1½ pounds button mushrooms, cleaned

2 teaspoons soy sauce

2 teaspoons lemon juice (from 1 lemon)

2 cups homemade or low-sodium canned chicken stock

1½ cups heavy cream

2 Cups Fried Shallots (store bought or homemade, for homemade see The Food Lab pg. 419)

2 tablespoons unsalted butter

2 medium cloves garlic, finely minced or grated on a Microplane (about 2 teaspoons)

¼ cup all-purpose flour

Kosher salt and freshly ground black pepper

Anweisungen

Smash the mushrooms under the bottom or a large skillet until broken into ¼- to ½-inch pieces. Roughly chop into ⅛- to ¼-inch pieces. Set aside.

Combine the soy sauce, lemon juice, chicken stock, and cream in a 1-quart liquid measure or medium bowl. Set aside.

Heat the shallot oil (or other oil) and butter in 12-inch nonstick skillet over high heat until the butter melts and the foaming subsides.

Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and the mushrooms begin to sizzle, 6 to 10 minutes.

Reduce the heat to medium-high, add the garlic, and cook, stirring, until fragrant, about 30 seconds.

Add the four and cook, stirring constantly, until light golden blond, 1 to 2 minutes.

Whisking constantly, add the stock and cream mixture. Bring to a boil, whisking, then reduce to a simmer, and cook, whisking, until the mixture has a consistency somewhere between pancake batter and heavy cream, about 5 minutes.

Season to taste with salt and pepper and set aside.

Adjust an oven rack to the lower-middle position and preheat the oven to 350°F.

Make a bowl of ice water.

Bring 4 quarts water and ¼ cup kosher salt to boil in a Dutch oven over high heat. Fill a large bowl with 4 cups ice cubes and 2 quarts water. Add the green beans to the boiling water and cook until tender but still green, about 7 minutes. Drain and immediately transfer to the ice water to cool completely; drain well.

Combine the green beans, mushroom sauce, and 1 cup of the fried shallots in a bowl. Transfer to a 9-by-13-inch rectangular casserole or 10-by-14-inch oval casserole. Bake until hot and bubbly, 15 to 20 minutes.

Top with the remaining fried shallots and serve.

Notizen

From: The Food Lab pg. 419