Green Bean Casserole

Bahan-bahan

• 900g trimmed green beans, cut into 1-1.5” (2.5-4cm) pieces

• Salt

• 115g (1 Stick) butter

• 450g diced mushrooms (use food processor to “dice” quickly)

• 20g garlic, minced

• 12g salt

• 5g fresh thyme leaves, chopped

• 65g AP flour

• 400g chicken stock/broth

• 125g heavy cream

• 50g grated parmesan

• 3g black pepper

• Crispy fried onions

Arahan

1. Bring large sauce pot filled with water to a boil (for beans) over high. Salt the boiling water & add beans. Boil for 5 min or until tender, but not mushy. Transfer drained beans into a large bowl.

2. Preheat medium pot over medium heat and add butter. Add diced mushrooms, garlic, and salt. stir.

3. Cook for 5-6 minutes or until mushrooms have begun taking on color.

4. Stir in thyme for about a minute. Stir in flour. Cook for a minute, scraping any mushroom fond from bottom of pan.

5. Add chicken stock & cream, stir to combine and bring to a simmer. Cook for another 2-3 minutes to cook roux and mushrooms, adding stock to thin if needed.

6. Off heat, gently stir in cooked green beans, parm, & pepper.

7. Spread into 9”x13” (23x33cm) pan, top with shallots. Bake at 375F/190C, 18-20min.