Green Bean Casserole

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound green beans, ends trimmed
  • 1 tablespoon olive oil
  • 8 ounces sliced mushrooms
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1/3 cup brandy or cognac
  • 1/3 cup red wine
  • 1/3 cup chicken broth
  • Fried Onions, recipe follows
Directions
Watch how to make this recipe.
  • Cook green beans in boiling salted water until tender, about 3 or 4 minutes. Drain well.

  • Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.

  • Add brandy or cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 2 to 3 minutes. Add green beans to mushroom sauce and toss to coat. Place on a large serving dish, season again with salt and pepper, to taste.

  • Top with fried onions before serving.

Fried Onions:
  • 2 quarts peanut oil, for frying

  • 2 large red onions, thinly sliced and separated into rings

  • 1/2 cup buttermilk

  • 2 cups arborio rice coating, recipe follows

  • Kosher salt

  • Heat peanut oil in a deep fryer or deep pot to 375 degrees F.

  • Put onion rings in a large bowl. Pour buttermilk over onions and toss to coat. Shake off the excess liquid.

  • Dip onions into Arborio rice coating, covering thoroughly

  • Fry the onions in small batches until crispy, about 2 minutes per batch. Scoop out with a slotted spoon and drain on paper towels. Set aside. Season with salt, to taste.

Arborio Rice Coating:
  • 1 cup arborio rice

  • 3 cups all-purpose flour

  • 1 cup semolina

  • 2 tablespoons fine salt

  • 1 teaspoon freshly ground black pepper

  • Grind the rice in a blender or spice grinder to a very fine powder. Put it in a bowl and add the flour, semolina, salt and pepper. Toss until well blended. Store in a sealed container in the freezer for maximum freshness.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes