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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. We love traditional green bean casserole, but we wanted a streamlined technique for preparing the dish—one with tender beans in a tasty sauce worthy of a holiday spread and yet speedy enough for a last-minute supper.
2. Rather than using two pots—one for the beans and one for the sauce—we cooked both in just one pot, a skillet. First, we built a sauce in the skillet with onion, garlic, chicken broth, cream, and a little flour; then we added the beans along with thyme and bay leaves, covered them, and allowed them to steam until the beans were almost done. We then stirred in meaty browned cremini mushrooms and thickened the sauce by uncovering the skillet during the final phase of cooking. And instead of canned fried onions, we sprinkled crunchy fried sliced shallots over our easy, tasty skillet casserole. (less)
3. Serves 8
4. INGREDIENTS
5. large shallots , sliced thin (about 1 cup)
6. Salt and ground black pepper
7. tablespoons all-purpose flour
8. tablespoons vegetable oil
9. ounces cremini mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10. tablespoons unsalted butter
11. medium onion , minced (about 1 cup)
12. medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
13. /2pounds green beans , stem ends trimmed
14. sprigs fresh thyme
15. bay leaves
16. /4cup heavy cream
17. /4cup low-sodium chicken broth
18. INSTRUCTIONS
19. Toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons flour in small bowl; set aside. Heat 3 tablespoons oil in 12-inch nonsick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots with oil to baking sheet lined with triple layer of paper towels.
20. Wipe out skillet and return to medium-high heat. Add remaining 2 tablespoons oil, mushrooms, and 1/4 teaspoon salt; cook, stirring occasionally, until browned, about 8 minutes. Transfer to plate and set aside.
21. Wipe out skillet. Heat butter in skillet over medium heat; when foaming subsides, add onion, and cook, stirring occasionally, until edges begin to brown, about 2 minutes. Stir in garlic and remaining 1 tablespoon flour; toss in green beans, thyme, and bay. Add cream and chicken broth, increase heat to medium-high, cover, and cook until beans are partly tender but still crisp at center, about 4 minutes. Add mushrooms and continue to cook, uncovered, until green beans are tender and sauce has thickened slightly, about 4 minutes. Off heat, discard bay and thyme; adjust seasonings with salt and pepper. Transfer to serving dish, sprinkle evenly with shallots, and serve.
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