Grean Bean Gratin With Crimini Mushrooms |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a Thanksgiving side dish with a gourmet flair! Ingredients:
1 1/2 pounds green beans, trimmed and cut into 1 1/2 inch lengths |
5 t unsalted butter, divided |
12 ounces crimini mushrooms (baby portobello) |
3 t chopped shallots (finely) |
1/4 cup flour |
1 1/3 cup half and half |
1 1/3 cup reduced sodium chicken broth (i usually use a good kind...ones found in the health food section of cub for example...in a cardboard box rather than a can) |
1 1/2 teaspoons soy sauce |
salt and ground pepper to taste |
1/3 cup freshly grated parmesan cheese (i used more) |
Directions:
1. Cook green beans in a large pot of lightly salted water until crisp tender, about 4 min. Drain, rinse under cold water, and drain again. Pat green beans dry with paper towels.
2. Heat 4 T of butter in a large saucepan over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms are tender and liquid has mostly evaporated, about 12 minutes (not sure I did it quite this long). Add shallots and cook, stirring often, until softened another minute. I added the shallots probably half way through cooking the mushrooms & just did them together. Sprinkle with flour and stir well.
3. Whisk in the half and half, broth and soy sauce and bring to a simmer. Reduce heat to medium-low. Simmer until slightly reduced, about 5 minutes. Add green beans and mix well. Spread in a butter 2 quart baking dish. Gratin can be prepared at this point up to 1 day ahead. Press plastic wrap directly on surface of sauce, cool and refrigerate. Remove wrap before heating.
4. Preheat oven to 350 degrees. Sprinkle Parmesan over top and dot with remaining 1T. butter. Bake until sauce is bubbling and top is browned, 25-35 minutes. Serve hot.
5. I ended up doubling the amount of parmesan as it didn't seem like enough.
6. I made this for the Cooking Club at Andrea Reichert's....Thanksgiving 2006
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