Subj : 12/3 Nat'l G.B.C. Day - 3
To : All
From : Dave Drum
Date : Mon Dec 02 2024 04:05 pm
December 3: National Green Bean Casserole Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: A.T.K. Green Bean Casserole
Categories: Vegetables, Mushrooms, Herbs, Breads, Sauces
Yield: 9 servings
MMMMM--------------------------TOPPING-------------------------------
4 sl White sandwich bread; torn
- in quarters
2 tb Unsalted butter; softened
1/4 ts Salt
1/3 ts Ground black pepper
3 c Canned fried onions
MMMMM---------------------------BEANS--------------------------------
Salt
2 lb Fresh green beans; ends
Trimmed, cut diagonally in
- 2" pieces
1/2 oz Dried porcini mushrooms
6 tb Unsalted butter
1 md Onion; minced
3 cl Garlic; minced
12 oz White button mushrooms;
- wiped clean, stems trimmed
- sliced 1/4" thick
12 oz Cremini mushrooms; wiped
- clean, stems trimmed,
- sliced 1/4" thick
2 tb Minced fresh thyme leaves
1/4 ts Ground black pepper
2 tb All-purpose flour
1 c Chicken broth
2 c Heavy cream
All the components of this dish can be cooked ahead of
time. The assembled casserole needs only 15 minutes in
a 375°F/190°C oven to warm through and brown.
FOR THE TOPPING: Pulse bread, butter, salt, and pepper
in workbowl of food processor fitted with metal blade
until mixture resembles coarse crumbs, about ten
1-second pulses. Transfer to large bowl and toss with
onions; set aside.
FOR THE BEANS: Set oven @ 375°F/190°C. Bring 4 quarts
water to a boil in large pot. Add 2 tablespoons salt and
beans. Cook until bright green and slightly crunchy, 4
to 5 minutes. Drain beans and plunge immediately into
large bowl filled with ice water to stop cooking. Spread
beans out onto paper towel-lined baking sheet to drain.
Meanwhile, cover dried porcini with 1/2 cup hot tap
water in small microwave-safe bowl; cover with plastic
wrap, cut several steam vents with paring knife, and
microwave on high power for 30 seconds. Let stand until
mushrooms soften, about 5 minutes. Lift mushrooms from
the liquid with fork and mince using chef's knife (you
should have about 2 tablespoons). Pour liquid through
paper towel-lined sieve and reserve.
Melt butter in large nonstick skillet over medium-high
heat until foaming subsides, about 1 minute. Add onion,
garlic, button mushrooms, and cremini mushrooms and cook
until mushrooms release their moisture, about 2 minutes.
Add porcini mushrooms along with their strained soaking
liquid, thyme, 1 teaspoon salt, and pepper and cook
until all mushrooms are tender and liquid has reduced to
2 tablespoons, about 5 minutes. Add flour and cook for
about 1 minute. Stir in stock and reduce heat to medium.
Stir in cream and simmer gently until sauce has
consistency of dense soup, about 15 minutes.
Arrange beans in 3 quart gratin dish. Pour mushroom
mixture over beans and mix to coat beans evenly.
Sprinkle with bread crumb mixture and bake until top is
golden brown and sauce is bubbling around edges, about
15 minutes. Serve immediately.
SERVES: 8 to 10
RECIPE FROM:
https://www.americastestkitchen.com
Uncle Dirty Dave's Archives
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