MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: A.T.K. Green Bean Casserole
Categories: Vegetables, Mushrooms, Herbs, Breads, Sauces
     Yield: 8 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 Fresh thyme leaves; minced
   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 qt water to a boil in large pot.
 Add 2 tb 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 tb). 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 ts salt, and pepper and
 cook until all mushrooms are tender and liquid has reduced to 2 tb,
 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 qt 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.

 Recipe FROM: https://www.americastestkitchen.com

 Uncle Dirty Dave's Archives

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