Sunday, November 20, 2011

Thanksgiving Dinner- Green Beans in Mushroom Cream

A homemade & unprocessed version of green bean casserole. Much richer and simpler in flavor.

1 quart half & half
1 quart whole milk

12 oz. white button mushrooms, chopped fine
8 oz. baby portabella mushrooms, chopped fine
2 tbsp olive oil

1 tbsp butter
2 tbsp flour

3 lbs frozen cut green beans (thawed) or 3 lbs fresh beans, cut into 1inch pieces and blanched
Salt & pepper to taste

1 large can fried onions (from the can- not worth the trouble of making these when they are just as effective when purchased from the grocery store)
1 small onion very finely chopped

Reduce half & half in milk by half in a large sauce pan.

In a pan with the olive oil, saute mushrooms until golden brown and reduced in volume.

Add mushrooms and beans to a large mixing bowl. Add salt & pepper to taste.

In the same pan used for mushrooms, add butter and flour to make a roux. Whisk to combine. Then whisk in half of the milk mixture. Thicken by bringing to a boil.

Add all of the milk mixtures into the mixing bowl. Fold ingredients together.

Place in a 13x9 baking dish. Sprinkle with chopped onions and half of the fried onions. Use a spatula to "sink" the onions into the mixture. Bake at 350 degrees for 25 minutes. Then add the rest of the fried onions on top and bake until they are golden brown.

When milk mixture has reduced, pour half