Green Bean Casserole: The Splendid Table Recipe Box

I had purchased a lot of green beans. I had some sugar snaps. In trying to decide how to use them, I came across this recipe. I replaced the half and half with no fat and discovered the seasons do taste very well on greenbeans, It wasn’t bad as leftovers either. Served on a fresh bed of lettuce, garnished with some chopped green peppers and fresh vine ripe tomatoes. Drizzled a tiny bit of chedder cheese on it.

Green Bean Casserole: The Splendid Table Recipe Box:

“Lynne’s Green Bean Casserole with Fresh Mushrooms and a Bonus
copyright 1998, Lynne Rossetto Kasper

Fresh greens beans, juicy sauteed mushrooms and shreds of browned onion bake in a creamy sauce. Do the beans up to a day ahead, saute the mushrooms up to 3 hours ahead. Assemble everything and bake it off when you need it. Use organic ingredients if possible. Serves 6.

* 1 pound fresh green beans, cut into 1-inch pieces
* 2 quarts boiling salted water
* 3 tablespoons cold-pressed safflower or canola oil
* 1 medium onion, thinly sliced
* salt and freshly ground black pepper
* 1 pound mushrooms, cleaned and quartered
* 1/2 cup dry sherry or white wine
* 2 bay leaves
* 2 whole cloves
* 2 cups half and half
* pinch freshly grated nutmeg

Drop the green beans into the boiling water and boil, uncovered, 5 to 7 minutes, tasting for doneness. Beans should be just tender. Drain in a colander.

Heat the oil in a 12-inch skillet (preferably not non-stick) over high heat. Drop the onions into the pan and stir, cooking 4 minutes, or until browned. Turn off the heat and quickly lift the onions out of the pan with, leaving the oil behind. Drain them on paper towels and season with salt and pepper.

Preheat oven to 375 and grease a shallow 1-1/2 quart casserole. Reheat the oil over high. Stir in the mushrooms, cooking until they are browned. Season with salt and pepper and stir in the wine, bay leaves, and cloves. Boil off most of the wine, scraping up any brown bits in the pan. Stir in the half and half. Turn heat to medium and simmer a few minutes to thicken slightly.

Remove the bay and cloves. Season to taste with nutmeg, salt, and pepper. Stir in the beans. Turn everything into casserole and lightly cover with foil. Bake about 20 minutes to bubbling, top with onions and bake another 3 minutes. Serve hot.

Sorry about that.  I didn’t realize the program had cut off the last half of the post until I looked at the recipe I was moving to the new site and published there.

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