Ingredients
- 1 pound fresh green beans
- 2 cups pearl onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, chopped
- 2 bay leaves
- 3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
- Salt and pepper, to taste
- 2 tablespoons fresh thyme leaves
- 2 tablespoons flour
- 3 cups milk
- 1 can fried onions
Directions
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
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By beckbjj
on December 25, 2012
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Love this recipe and have been making it for years. I have tweaked it a little, but not too much. I usually use frozen cut green beans and frozen pearl onions that have been thawed and dried off in a salad spinner, and skip the blanching step entirely since frozen veggies are already blanched. Thaw, dry, and pour in the casserole dish. Makes life much easier without sacrificing taste. I use half milk, half half-and-half, and I boil/simmer for a longer time, probably about 10 minutes, to help it thicken more. It turns out just fantastic this way. Next time I make this I will probably make my own "fried" onions. Until the other day I had somehow missed the Good Eats ep (I thought I had seen them all with green bean casserole, where AB made his own oven fried onions. I am absolutely going to try topping this recipe with those onions next time!
By gmcgarry_5350313
East Northport, NY
on February 21, 2011
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I was asked to bring "string bean casserole" for Christmas 3 years ago. I brought this recipe. I have been asked to bring it every year since. If I recall the cream sauce was a little thin the first time I made it. But I've adjusted it in little ways to get it to the dish that I love and that we keep having every Christmas.
By drcase
on November 26, 2010
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Our Thanksgiving crowd loved this recipe. It was a busy recipe but well worth the effort. It would help to cut the beans in half.
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