HOMEMADE GREEN BEAN AND MUSHROOM CASSEROLE

HOMEMADE GREEN BEAN AND MUSHROOM CASSEROLE image

Categories Vegetable Side Thanksgiving Casserole/Gratin Fall

Yield 12 servings

Number Of Ingredients 23

Ingredients

Onion Strings:
1 whole large onion
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon salt
1/4 teaspoon to 1/2 teaspoon cayenne pepper
1 quart peanut or canola oil
black pepper
Green Beans:
2 pounds green beans, ends removed and beans snapped in half
6 tablespoons unsalted butter, divided
1 pound button mushrooms, cleaned and diced
1 & 1/2 cup sliced shallots
4 cloves garlic, peeled and minced
1/2 cup dry white wine
1 cup whole milk
1 cup heavy cream
1 cup chicken stock
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon ground mustard powder
salt and pepper, to taste
1 cup freshly grated sharp cheddar

Steps:

Onions: Slice onion in half; place the flat half down on your cutting board and slice each half into thin rounds. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside. Heat oil in small fryer or large dutch oven to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone. Casserole: Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add beans and cook until deep green and tender, about 10-15 minutes. Drain and rinse with cool water. In a large Dutch oven or heavy pot, melt 2 tbsp of butter on medium-high heat. Add the mushrooms and sauté until they start sweating liquid, about 4 minutes. Add the onion, garlic, and a pinch of salt. Continue cooking, stirring often, until softened, about 6 minutes. Add the wine and simmer until it evaporates, about 3 minutes. Remove the mushroom mixture to a separate bowl. Combine the milk, cream, and chicken stock and bring to a simmer in a saucepan. Melt the remaining 4 tbsp butter in the Dutch oven over medium-low heat. Add the flour and whisk until creamy; about 2 minutes. Add the hot milk mixture and continue cooking, whisking frequently, until thickened, about 15 minutes. Whisk in Worcestershire sauce, mustard powder, and a generous amount of salt and pepper. Stir the mushroom mixture into the cream sauce and simmer, whisking frequently, for about 5 minutes for the flavors to marry. Taste and adjust the salt and pepper. Stir the green beans into the mushroom sauce and toss to combine. Pour the green bean mixture into a large, buttered casserole dish (about 2 quarts). Bake uncovered for 15 minutes. Add the grated cheddar and crispy onion strings and bake uncovered until cheese is melted; about 15 minutes.