Recipe courtesy of Justin Sutherland
Wild Mushroom Green Bean Casserole
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 567
- Total Fat
- 44
- Saturated Fat
- 24
- Carbohydrates
- 28
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 14
- Cholesterol
- 167
- Sodium
- 897
- Total: 1 hr 25 min
- Active: 35 min
Ingredients
4 tablespoons unsalted butter
1 large white onion, diced
4 garlic cloves, minced
2 pounds green beans, trimmed and halved
1 pound assorted wild mushrooms, such as chanterelle, oyster or trumpet, torn by hand
1/4 cup bourbon
2 tablespoons all-purpose flour
2 cups heavy cream
2 tablespoons fresh thyme, minced
Kosher salt and freshly ground black pepper
1/2 cup panko
2 tablespoons truffle oil
1 fresh black truffle
4 ounces chopped fresh parsley
Directions
Special equipment:
a truffle shaver- Preheat the oven to 375 degrees F.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions and garlic. Add the green beans and torn mushrooms and cook, stirring, for 5 minutes.
- Add the bourbon to the skillet and stir to combine. Stir in the flour, cream, thyme and remaining 2 tablespoons butter. Adjust the heat so the mixture just simmers and cook until thickened. Season with salt and pepper and pour the mixture into an 8-by-8-inch casserole dish. Toss the panko with the truffle oil in a small bowl and sprinkle the mixture over the casserole. Bake until browned on top, about 30 minutes.
- Let the casserole rest for 20 minutes. Shave the truffle over the casserole and garnish with parsley before serving.