Green Beans with Creamy Mushroom Sauce
ACTIVE: 1 hr TOTAL: 1 hr 35 min
This deconstructed take on the popular casserole is served at José Andrés’ America Eats Tavern in Washington, D.C. One taste and you’ll see that he improves on the original (no offense, Mom). This version features perfectly cooked green beans in a sauce made with real cream. Andrés even gives the traditional canned french-fried onions a run for their money with some freshly frizzled shallot rings. (Photo: page 71.)
2 cups sliced shallots, divided 6 tablespoons extra-virgin olive oil
1 cup sliced cremini mushrooms
4 cloves garlic, sliced
1 cup heavy cream
4 cups mushroom broth
2 pounds green beans, trimmed
and cut into 1-inch pieces
1/2 teaspoon salt
2 tablespoons minced fresh chives
1. Separate shallot slices into rings. Heat oil in a large skillet over medium-high heat until shimmering. (To test if your oil is hot enough, add a shallot ring: if it starts sizzling on contact, the oil is ready.) Add 1½ cups shallots and cook, stirring frequently, until browned, 4 to 8 minutes. Using a slotted spoon, transfer the shallots to a paper-towel-lined plate and set aside.
2. Add mushrooms to the pan (careful, they might spatter) and cook, stirring, until golden brown, about 2 minutes. Add garlic and the remaining ½ cup shallots. Cook, stirring, until the shallots are softened and fragrant but not brown, about 1 minute. Add cream and cook, stirring, until reduced by half, about 2 minutes. Add broth and cook, stirring occasionally, until thickened and reduced to about 2 cups, 25 to 30 minutes.
3. Meanwhile, put a large pot of water on to boil. Set a large bowl of ice water by the stove. Cook green beans in the boiling water until tender-crisp, 2 to 3 minutes . Using a slotted spoon, transfer the beans to the ice bath to cool. Drain well and pat dry with a clean kitchen towel. Drain the cooking water and return the beans to the pot.
4. Transfer the mushroom mixture to a blender. Add salt and puree until smooth. (Use caution when pureeing hot liquids.) Pour the mixture over the beans and stir to coat. Cook over medium heat until heated through, 1 to 3 minutes. Transfer to a serving dish and serve topped with the fried shallots and chives.
SERVES 10: 3/4 cup each
CAL 214 / FAT 17G (SAT 7G) / CHOL 27MG / CARBS 13G / TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 3G /
FIBER 4G / SODIUM 317MG / POTASSIUM 360MG.