Not Your Mama's Green Bean Casserole

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Intermediate

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
  • Frizzled Leeks:
  • Vegetable oil, for deep frying
  • 1 leek
  • Superfine flour, for dredging (recommended: Wondra Flour)
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • 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:
  • 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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    This recipe is featured in:

    The Best Thanksgiving Side Dishes