November 30, 2011

Green Bean Casserole

Recipe from Williams-Sonoma
INGREDIENTS
  • 1 ¼ lbs. green beans
  • Kosher salt and freshly ground pepper
  • 2 Tbs. unsalted butter
  • 10 oz. button mushrooms, sliced (I used 6oz.)
  • 3 large shallots, plus 3 Tbs. minced
  • 1/3 cup plus 3 Tbs. all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 1 tsp. soy sauce
  • Canola oil for deep-frying
DIRECTIONS
  1. Preheat an oven to 350°F.
  2. Lightly butter a deep 2 ½-quart baking dish. Trim the green beans and halve crosswise. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes.
  3. Drain and rinse under cold running water. Pat dry with paper towels and set aside.
  4. In a saucepan, melt the butter over medium heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes.
  5. Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often. Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. (I had to add a more flour since I used less mushrooms.)
  6. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (The casserole can be prepared to this point up to 1 day ahead, covered and refrigerated.)
  7. Bake until the liquid is bubbling, about 20 minutes (30 minutes if it has been refrigerated).
**While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer. Line a baking sheet with paper towels and place near the stove. Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl. Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.

Remove the casserole from the oven, scatter the fried shallots on top and serve. Serves 6 to 8. Enjoy!

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