Chanterelle and Green Bean ‘Un-Casserole’

Serves 8 to 10 INGREDIENTS

1½ to 2 pounds fresh green beans, tipped and tailed

Olive oil

1 large shallot, finely diced

1 pound chanterelles, cut in ¼-inch dice ¼ cup cream

Salt and freshly ground pepper

¼ cup creme fraiche

½ teaspoon sugar

1 tablespoon balsamic vinegar

1⁄3 baguette or equivalent sliced French bread

1 tablespoon minced

Italian parsley DIRECTIONS

Bring a pot of salted water to a rapid boil. Create an ice water bath in a large bowl. Add beans to boiling water and blanch for 2-3 minutes. Quickly transfer to ice water bath and let them cool. Remove and drain to dry and reserve.

In large saute pan, heat 1 tablespoon oil over medium-high heat. Add the shallots and cook slowly until they begin to caramelize, about 4 minutes, then add the mushrooms and 2 tablespoons olive oil. When the mushrooms release their liquid and begin to turn golden, add the cream. Season to taste with salt and pepper.

When the mixture begins to thicken, about 3 minutes, add the creme fraiche, sugar and balsamic and continue to cook until the sauce is thickened to a consistency similar to chutney. Transfer to a bowl and season again with salt and pepper to taste.

Heat oven to 350 degrees.

Slice bread and arrange on a sheet pan. Brush lightly with olive oil and sprinkle with salt and pepper. Toast until hard and golden brown. When bread has cooled slightly, grind it in a food processor to a coarse crumb. Combine with parsley and set aside. Reheat the green beans by sauteing in olive oil until warm and glossy. Arrange beans, all facing the same direction, on a platter. Spoon warm mushroom mixture in a row down the center of the green beans. Liberally sprinkle the breadcrumbs around the perimeter of the beans and serve.