I saw this recipe on Guy's Big Bite with Guy Fieri. I made it for Thanksgiving this year. Now I will never go back to green bean casserole with canned cream of mushroom soup. It is really good. I used three different kinds of mushrooms. You can use whatever mushrooms you like.
Green Bean Casserole with Homemade Mushroom Gravy
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all purpose flour
Vegetable oil for shallow frying
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes.
Set a 12 inch cast iron skillet over medium high heat. Add butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about a minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they lost release their moisture. Stir to incorporate the flour and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the grean beans with the grated parmesan and bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees. Pour the flour into a large mixing bowl and season generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry teh shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.
Green Bean Casserole with Homemade Mushroom Gravy
1 1/2 pounds green beans, trimmed
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound mixed gourmet mushrooms
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1/4 teaspoon cayenne powder
1/4 teaspoon ground nutmeg
2 tablespoons all purpose flour
1 cup low sodium chicken broth
1 cup sour cream
1/2 cup cream
1/4 cup grated parmesan
4 medium shallots, sliced and separated into thin rounds
1 cup all purpose flour
Vegetable oil for shallow frying
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes.
Set a 12 inch cast iron skillet over medium high heat. Add butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about a minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they lost release their moisture. Stir to incorporate the flour and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the grean beans with the grated parmesan and bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
Pour the vegetable oil into a deep skillet and heat to 350 degrees. Pour the flour into a large mixing bowl and season generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry teh shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot. Top the green bean casserole with the fried shallots and serve.
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