A fresh take on green bean casserole
Green bean casserole has graced Thanksgiving feasts for decades. But if you’re looking to refresh that holiday classic, try this recipe Fort Bragg chef Julia Kendrick Conway, from the Assaggiare Mendocino catering company, shared with us a couple of Thanksgivings ago.
Assaggiare Mendocino’s Chanterelle and Green Bean ‘Un- Casserole’
Serves 4 to 6
INGREDIENTS
¾ to 1½ pounds fresh green beans, tipped and tailed Olive oil
½ large shallot, finely diced
½ pound chanterelles, cut in ¼-inch dice 2 tablespoons cream
Salt and freshly ground pepper
2 tablespoons creme fraiche
¼ teaspoon sugar
1½ teaspoons balsamic vinegar
¼ baguette or French bread
1½ teaspoons 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 to 3 minutes. Quickly transfer to ice water bath and let cool. Drain and pat dry.
In a large saute pan, heat 2 teaspoons oil over mediumhigh heat. Add shallots and cook slowly until they begin to caramelize, then add mushrooms and 1 tablespoon olive oil. When the mushrooms release their liquid and begin to turn golden, add cream. Season to taste with salt and pepper. When the mixture begins to thicken, 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 crisp and golden brown. When bread has cooled slightly, grind it in a food processor to a coarse crumb. Combine with parsley and set aside.
To serve, reheat the green beans by sauteing them in olive oil until warm and glossy. Arrange beans on a platter. Spoon warm mushroom mixture down the center of the green beans. Liberally sprinkle the breadcrumbs around the perimeter of the beans and serve.