Green Bean Casserole

Bahan-bahan

Fried onions:

2 large onions

1 cup buttermilk

1 cup all purpose flour

Vegetable oil (enough to fry)

Kosher salt

Cream of mushroom:

8 ounces Cremini mushrooms (stemmed and sliced)

3 Tbsp butter

1 heaping Tbsp flour

2 cloves crushed garlic

1 Tbsp cognac (to deglaze the pan)

1 ½ cups chicken stock

1 cup heavy cream

Dash of soy sauce

Green beans:

4 cups fresh green beans (ends trimmed)

Petunjuk

French Fried Onions

Start by cutting 2 large onions in half and slicing them thinly using a mandoline. Place in a bowl and add 1 cup of buttermilk, covering the onions. Let sit for 15 minutes.

Drain onions and toss them in all purpose flour to coat. Once they’re nicely coated, use a fine mesh sieve to shake off the excess flour.

Heat up vegetable oil in a cast iron skillet to 300°F. Add onions and cook for 7-9 minutes or until golden brown.

Remove and place on a plate lined with paper towels. Season with salt. Set aside.

Cream of Mushroom Soup

Stem, smash and slice 8 ounces of Cremini mushrooms. Then dice them into smaller pieces.

In a high walled sauté pan, add 3 Tbsp of butter along with your sliced mushrooms and a pinch of salt.

Once the moisture has evaporated out of the mushrooms, add 1 heaping Tbsp of flour. Mix to combine for 1 minute.

Add 2 cloves of crushed garlic and cook for about 30 seconds before adding 1 Tbsp of cognac to deglaze.

Once all the alcohol has cooked out, add 1 ½ cups of chicken stock and 1 cup of heavy cream. Mix to combine and bring to a simmer before adding a dash of soy sauce.

Cook until dark, thick, and rich.

Green Beans

Cut the stems off your green beans and then slice into 1 inch pieces.

Par-boil for about 2 minutes until bright green and then add to an ice bath.

After mixing them around to cool, drain the water.

Casserole Assembly

Combine green beans, cream of mushroom soup and ½ of the french fried onions. Stir to combine.

Butter a casserole dish and add mixture.

Cover and bake at 350°F for 15-20 minutes or until bubbly.

Remove from the oven, uncover, add the rest of the french fried onions and cook uncovered for an additional 5-10 minutes or until browned and bubbly.