RECIPE OF THE MONTH - OCTOBER 2011

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GREEN BEAN CASSSEROLE WITH HOMEMADE MUSHROOM GRAVY

Prep Time: 30 minutes | Total Time: 60 minutes | Yield: serves 6-8

1 1/2 pound string beans, trimmed and cut in half
Kosher salt
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms, cleaned and quartered (e.g. shiitakes, creminis, oyster, ceps)
2 cloves garlic, minced
1/2 teaspoon fresh thyme leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne powder
2 tablespoons all purpose flour
1 cup low-sodium chicken broth
1/2 cup cream
1 cup sour cream
1/4 cup grated parmesan cheese

Fried Shallots:
4 medium shallots
1 cup all purpose flour
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying

Preheat oven to 450 degrees F.

Prepare the green beans. Bring a large pot of water to a boil and season well with salt. Add the green beans and cook for 2-3 minutes until they just turn bright green. You don't want to cook them through as they will cook in the oven also. When done, strain and plunge immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.

Now fry the shallots. Pour the vegetable oil into a deep skillet and heat to 350 degrees F. In a large mixing bowl, add flour and season generously with salt and pepper. Slice shallots into thin rounds then toss in the seasoned flour. Place in a strainer and shake off any excess flour. Fry in hot oil in small batches for 3-5 minutes until golden brown. Drain on paper towels and season with salt while still hot.

Make the mushroom gravy for the casserole. Set a 12-inch cast-iron skillet over medium-high heat. Add butter and vegetable oil. Once melted and pan is hot, add mushrooms. Allow to cook for a minute or so undisturbed so they sear nicely. Add garlic and thyme and continue to cook so they get some nice color on them. Season with salt, pepper, nutmeg and cayenne. Cook for 2-3 more minutes and as they cook and release some moisture dust with a little flour. Stir with a whisk to incorporate flour (just like making a roux) then gradually add in chicken stock. Bring to a simmer, then reduce heat and add cream and sour cream. Stir gently and cook over low heat until gravy thickens - about 5-6 minutes. Add blanched green beans to the pan and fold together so everything is mixed well. Fold in half of the fried shallots with the beans and mushrooms then spread out evenly in the pan. Sprinkle with grated parmesan then place on a roasting tray (to catch any spill over) and bake in the oven for 15 minutes until the casserole is bubbly and the top is melted and golden. When ready to serve top with the remaining fried shallots.

Try my February 2011 recipe Bo Peep Pie.