GREEN BEAN AND MUSHROOM CASSEROLE WITH CRISPY FRIED ONIONS

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Green Bean and Mushroom Casserole with Crispy Fried Onions image

A mix of wild mushrooms lends an earthy touch to this creamy classic, but it's the spice-spiked fried onions that will likely garner all the "wows."

Provided by Mindy Fox

Categories     Thanksgiving     Casserole/Gratin     Green Bean     Side     Butter     Onion     Mushroom     Cornmeal

Yield 8 servings

Number Of Ingredients 25

For the casserole:
2 pounds mixed wild mushrooms, trimmed, halved or quartered if large (about 1/2" pieces)
4 sprigs thyme, divided
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
2 pounds green beans (preferably haricots verts), trimmed, cut in half on the diagonal
2 tablespoons unsalted butter
1/3 cup finely chopped red onion
2 large garlic cloves, very thinly sliced
2 tablespoons all-purpose flour
2 cups heavy cream, divided
1 cup low-sodium chicken or vegetable broth
2 dried bay leaves
1 1/2 teaspoons finely grated lemon zest (from 1 medium lemon)
For the fried onion topping:
Canola or vegetable oil (for frying)
1/2 cup fine-grind cornmeal
2 tablespoons cornstarch
1 1/2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 medium red onion, thinly sliced into 1/8" rings crosswise with a mandoline or very sharp knife, separated into rings
Kosher salt, freshly ground pepper
Special Equipment
A 3-quart (13x9") baking dish

Steps:

  • Make the casserole:
  • Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper. Arrange mushrooms and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with oil; season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25-35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
  • Meanwhile, cook green beans in a large pot of boiling generously salted water until crisp-tender, 3-5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
  • Melt butter over medium-low heat in same pot. Add onion and garlic and cook, stirring occasionally, until tender, 5-8 minutes. Stir in flour and cook, stirring occasionally, until aroma is mildly nutty, 4-6 minutes. Add 3 Tbsp. cream and stir well to combine. Repeat twice, then stir in remaining cream, broth, bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
  • Make the fried onion topping:
  • Pour oil into a large wide pot or high-sided skillet to a depth of 1/2". Heat over medium-high until hot but not smoking (about 350°F on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
  • Whisk cornmeal, cornstarch, paprika, coriander, and cumin in a large shallow bowl. Toss onion rings in cornstarch mixture to coat.
  • Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2-3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season with salt and pepper while hot.
  • Bake the casserole:
  • Arrange beans and mushrooms in a 3-quart baking dish. Pour cream sauce over; stir to evenly coat. Bake at 375ºF until sauce is thickened and bubbling around edges, about 20 minutes.
  • Top casserole with fried onions and serve warm.
  • Do Ahead
  • Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
  • Green beans and mushrooms can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.

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