We really like Green Bean Casserole for Thanksgiving, but we are also tired of the same old recipe. When I saw this updated recipe, I thought I would try it out. It was really delicious. I used haricot vert and of course mushrooms from Willow Mountain Mushrooms.
This recipe looks a little intimidating, but it’s really not too difficult. You could easily make this the day before, bring it to room temperature and pop it in the oven.
- 1/4 cup olive oil
- 6 medium shallots, sliced into rings (about 1 cup)
- 1 1/2 pounds thin fresh string beans or haricots verts, trimmed
- 1 pound button mushrooms, sliced
- 6 large cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 3 cups low-fat (1 percent) milk
- 3 tablespoons all purpose flour
- 1/3 cup plus 2 tablespoons freshly grated Romano cheese
- 1/2 cup finely chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground pepper
- Olive oil cooking spray
- Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking.
- Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
- Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
- Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes.
- Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl.
- Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer.
- Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup Romano cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.