Posts Tagged ‘green bean casserole’

by Caitlin Saniga

Let’s be real for a minute. The crispy onion things on top of the green bean casserole are all anyone ever really cares about. Especially the fact that there better be TONS.

  • canola oil for frying
  • 3/4 cup all-purpose flour
  • salt and pepper, to taste
  • 6 large shallots, peeled and sliced into thin rings
  • 1 tablespoon olive oil
  • Unsalted butter for baking dish, plus 2 tablespoons
  • 1 pounds cremini mushrooms, cleaned and sliced
  • 1/4 cup finely chopped shallots
  • 1 cup vegetable stock
  • 1 cup heavy cream
  • 2 pounds green beans, trimmed, chopped into 2-inch lengths and blanched

Green bean casserole has always been my favorite Thanksgiving dish. Grandma makes the classic recipe every year: canned green beans, cream of mushroom soup, those crispy little onions that come in a resealable can. I love it so much that if it’s sitting around for too long before dinner, I’ll pick at the onions on top until the poor casserole is noticeably bare. What I dig about this recipe is that it uses all fresh ingredients from the beans, to the mushrooms in the homemade creamy soup, to the shallots that go into the frying oil. And the best part? You can double the crispy shallot part of the recipe if you anticipate needing more. 😉

Using a mesh strainer makes it easier to sift away the excess flour when coating the shallot rings.

If possible, make the crispy shallots ahead of time. Start by pouring oil about 1/2 inch deep in a saucepan over medium-high heat. Let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

Put 1/2 cup of the flour in a small bowl and season with salt and black pepper. Add the sliced shallots and toss to coat evenly.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Working in batches, fry the shallots until golden brown and lightly crisped, about 3 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.

When it’s done, it looks like a work of art!

Preheat an oven to 375 degrees. Butter a 13-by-9-inch baking dish.

In a large sauté pan over medium-high heat, warm the olive oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots, and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup of flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish.

Transfer to the oven and bake until the edges are bubbling, about 25 minutes. Remove from the oven, sprinkle with fried shallots, return to the oven and cook for 5 more minutes. Let rest for 5 to 10 minutes before serving.

Serves 8.

Recipe adapted from: Williams-Sonoma Kitchen

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