Thanksgiving is a time for traditions and one tradition that my family has never partaken in is the ubiquitous green bean casserole. After tasting it a few years ago and a friend’s house, I now know why; it is unappetizing with its tin can taste/artificial taste. Yet, I am having guests attend our Thanksgiving this year and they seem to love the stuff. So, in an effort to make them feel at home, I decided to try and make a better, more flavorful version of this dish. Well, it appears that my efforts may have paid off. My daughter, a very selective eater, not only ate it, but went back for seconds.
So, I guess we will be making this Thanksgiving day. And who knows, it just may be an annually required Thanksgiving Do Again!
1 ½ TBSP butter
3 ounces fresh shitake mushrooms/chopped
2 TBSP minced shallots
1 ½ TBSP flour
1 LB. green beans
½ c. light cream
1 c. milk
1 tsp thyme leaves
2 shallots – thinly sliced
flour seasoned with salt and pepper
Melt the butter in a saucepan. Toss in the mushrooms and shallots and sauté until gently cooked. Add flour and stir for a few moments to cook enough to get rid of the raw taste. Do not brown.
Add the cream, milk and thyme leaves and cook, stirring frequently to ensure the mixture cooks evenly. Cook until it cooks down to a loose gravy consistency.
As you are cooking the mushroom sauce, steam the chopped green beans until cooked, yet still slightly crunchy. Remove from the heat and let cool slightly.
Blend the mushroom sauce and green beans. Season to taste with salt and freshly ground pepper.
Heat 1 inch of oil in a skillet. Toss the shallot slices in the seasoned flour. Shake of the excess and gently toss into the hot oil. Fry until crispy and golden. Remove from the oil, drain on paper towels.
Top the green bean casserole with the crispy shallots. Serve warm.