Not Your Mama's Green Bean Casserole

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty BoysEpisode: Thanksgiving

Picture of Not Your Mama's Green Bean Casserole Recipe 1 Video | Photo: Not Your Mama's Green Bean Casserole Recipe
Rated 5 stars out of 5
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Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
8 to 10 servings
Level:
Intermediate
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Ingredients

  • 6 tablespoons butter
  • 2 shallots, finely chopped (about 3 tablespoons)
  • 8 ounces portobello mushrooms, sliced
  • 8 ounces white mushrooms, sliced
  • 2 sprigs fresh thyme
  • 1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 3/4 cup sherry
  • 3/4 cup heavy cream
  • 2 pounds fresh green beans, trimmed
  • Frizzled leeks, recipe follows

Directions

Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)

Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.

Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.

Frizzled Leeks:

  • Vegetable oil, for deep frying
  • 1 leek
  • Superfine flour, for dredging (recommended: Wondra Flour)
  • Salt and freshly ground black pepper

Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.

Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.

Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

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Newest Ratings and Reviews

Read all 47 reviews

  • on December 04, 2011

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  • on November 25, 2011

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    I cooked 8 side dishes...and this recipe was the "Bomb" ! I added more heavy cream...I thought the sauce was not saucy enough...fried leeks was an excellent idea...green beans were crunchy but perfectly cook..very good recipe...thank you

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  • on November 24, 2011

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    These were the best green beans I've ever tried. I have been making them for a few years now and not just for Thanksgiving. I only pour a splash of Sherry and that seems to be plenty. Beautiful presentation!

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