AliLarter.com

October 31, 2016

Green bean casserole with wild mushrooms

Serves 12 to 16

CREAM OF MUSHROOM SOUP

8 tablespoons (1 stick) unsalted butter, divided
1 cup finely chopped shallots
(from 3 to 4 large)
3 large garlic cloves, peeled and chopped (for about 1 tablespoon)
2 pounds assorted mushrooms
(such as crimini, portobella, and stemmed shiitake), coarsely chopped
1 tablespoon finely chopped fresh thyme
½ cup all-purpose flour
1 cup whole milk
2 cups heavy whipping cream
2 chicken bouillon cubes or vegetable bouillon cubes dissolved in 1 cup hot water
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

 

GREEN BEAN CASSEROLE

3 pounds green beans,
trimmed, halved crosswise
2 tablespoons (¼ stick) un-salted butter
2 tablespoons extra-virgin olive oil
5 large leeks (about 2½ pounds
total), white and pale green parts only, halved length­wise, thinly sliced crosswise
1 cup thinly sliced shallots (from about 3 large)

 

 

To make the cream of mushroom soup:

Melt 4 tablespoons butter in a heavy large skillet or pot over medium-high heat. Add the shallots and sauté until slightly softened, 2 to 3 minutes. Add the garlic and stir 1 minute. Add the mushrooms and sauté until tender and browned, 8 to 10 minutes. Add the thyme and stir 1 minute. Remove from the heat.

Melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Add the flour and stir constantly, 1 to 2 minutes (the mixture will be very thick). Gradually add the milk, then cream and the dissolved bouillon mixture, whisking constantly until the mixture boils, thickens, and is smooth. Stir in the salt and pepper. Remove from the heat. Mix the mushrooms into the sauce; cover to keep warm.

For the green bean casserole:

Cook the beans in a large pot of boiling salted water until just crisp-tender, 2 to 3 minutes. Drain. Place the beans in large bowl of ice water to stop the cooking. When cool, drain the beans well.

Melt the butter with the olive oil in a heavy large skillet (preferably cast-iron) over medium-high heat. Add the leeks and shallots and sauté until tender and lightly golden (do not over-brown as the leeks will continue to brown in the oven), 8 to 9 minutes. Season the leek mixture lightly with salt and pepper. Remove from the heat.

To assemble:

Position the rack in the center of the oven and preheat to 350°F. Butter a 14 x 10 x 2-inch or 13 x 9 x 2-inch glass or ce­ramic baking dish. Transfer the green beans to the prepared baking dish. Spoon the cream of mushroom soup over the beans and thor­oughly mix in the soup to coat the beans. Sprinkle the leek mixture evenly over the casserole. Bake until heated through, the mixture bubbles around the edges, and the leeks are golden brown, 35 to 40 minutes. Tent with foil if getting too brown. Remove from the oven and serve.

 

It has arrived! Thanksgiving holds a special place in my heart, and my kitchen, not only because it is my favorite meal of the year, but because I want to craft a meal that feels as closely knit as the family and friends sitting around the table. For me, Thanksgiving’s greatest challenge is the timing. My suggestion is to be diligent about your lists and prep!

The entire Thanksgiving menu:
Butternut Squash Soup with Crispy Sage
Kale Salad with Pecorino and Truffle Vinaigrette – Recipe coming soon!
Herb-Buttered Turkey with Clementine – Recipe coming soon!
Buttermilk Mashed Potatoes – Recipe coming soon!
Rustic Sausage and Fennel Stuffing
Green Bean Casserole with Wild Mushrooms
Pumpkin Pie with Gingersnap Cookie Crust