Green Bean Casserole with fresh haricots, mushrooms in Bechamel sauce
I know how nostalgic the green bean casserole is on many a holiday table. I also know and understand just how many additives, sugar, and fillers that go into our grandmothers recipe. That’s why I went into the kitchen lab here inside my red French door and made my own rendition of this tradional dish. There’s nothing faux about this dish, just pure goodness. For those who know me well…you are witnessing a miracle, haha, for I hardly ever give out my secrets. ?? So here it is ladies and gents…give it a try. I’m pretty sure you’ll love it.
Chef Rita’s Green Bean Cassarole
1/2 lb. fresh cremini mushrooms
1/2 cup thinly diced shallots
1 lb. fresh haricot verts (French green beans)
1/4 lb. real, unsalted butter
1/3 cup flour
Salt, white pepper, to taste
Pinch of cinnamon/nutmeg mixture or epices fine
FRENCH’s fried onions
1. In heavy pot, blanch beans in salted boiling water for 1 minute. Emmerse in icy water to stop the cooking process. Drain
2. Sauté shallots and diced mushrooms until aldante
3. In heavy skillet or Dutch oven, melt butter stir in flour to make roux. Add 1/2 & 1/2 until med. consistency resembling a gravy. Add mushroom/shallot mixture. Pour over beans. Transfer to buttered cassarole 9×13
4. Sprinkle frenches fried onions over top.
5. Bake until bubbly. 350*