Green Bean Casserole with Madeira Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part. Ingredients:
1 1/2 pounds green beans, trimmed and halved crosswise |
2 tablespoons olive oil |
3 cups chopped sweet onion |
1 teaspoon chopped fresh thyme |
8 ounces shiitake mushrooms, stemmed and sliced |
1 (8-ounce) package presliced button mushrooms |
1/3 cup madeira wine or dry sherry |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons all-purpose flour |
1 cup fat-free, lower-sodium chicken broth |
1 cup (about 2 ounces) canned fried onions (such as french's) |
1/2 cup (2 ounces) grated fresh parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 425°.
2. Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.
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