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Mrs. G's Green Bean and Porcini Mushroom Casserole Recipe

Mrs. G's Green Bean and Porcini Mushroom Casserole Recipe

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Mrs. G's Green Bean and Porcini Mushroom Casserole

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Ingredients:

Serving

4 slices sandwich bread, with crusts and each slice torn into quarters
2 tbsp unsalted butter, softened
1/4 tsp salt
1/8 tsp ground black pepper
3 cups fried onions, canned (about 6 oz)
salt
2 lbs green beans, ends trimmed , cut on the diagonal into 2-inch pieces
1/2 oz dried porcini mushrooms
6 tbsp unsalted butter
1 medium onion, minced
3 medium garlic cloves, minced (about 1 tbsp)
12 oz white button mushrooms , wiped clean, stems trimmed, sliced 1/4 inch thick
12 oz cremini mushrooms , wiped clean, stems trimmed, and sliced 1/4 inch thick
2 tbsp thyme, fresh and minced
1/4 tsp ground black pepper
2 tbsp flour
1 cup canned low sodium chicken broth
2 cups heavy cream

Directions:

For the topping: Pulse bread, butter, salt, and pepper in workbowl of food processor fitted with metal blade until mixture resembles coarse crumbs, about ten 1-second pulses.
Transfer to large bowl and toss with onions; set aside.
For the beans: Heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add 2 tablespoons salt and beans. Cook until bright green and slightly crunchy, 4 to 5 minutes.
Drain beans and plunge immediately into large bowl filled with ice water to stop cooking. Spread beans out onto paper towel-lined baking sheet to drain.
Meanwhile, cover dried porcini with 1/2 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes.
Lift mushrooms from the liquid with fork and mince using chef's knife (you should have about 2 tablespoons).
Pour liquid through paper towel-lined sieve and reserve.
Melt butter in large nonstick skillet over medium-high heat until foaming subsides, about 1 minute. Add onion, garlic, button mushrooms, and cremini mushrooms and cook until mushrooms release their moisture, about 2 minutes.
Add porcini mushrooms along with their strained soaking liquid, thyme, 1 teaspoon salt, and pepper and cook until all mushrooms are tender and liquid has reduced to 2 tablespoons, about 5 minutes.
Add flour and cook for about 1 minute. Stir in chicken broth and reduce heat to medium.
Stir in cream and simmer gently until sauce has consistency of dense soup, about 15 minutes.
Arrange beans in 3-quart gratin dish. Pour mushroom mixture over beans and mix to coat beans evenly.
Sprinkle with bread crumb mixture and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.47 Kcal (1585 kJ)
Calories from fat	246.58 Kcal
		% Daily Value*
Total Fat	27.4g	42%
Cholesterol	71.63mg	24%
Sodium	211.82mg	9%
Potassium	690.22mg	15%
Total Carbs	27.14g	9%
Sugars	4.81g	19%
Dietary Fiber	5.42g	22%
Protein	9.54g	19%
Vitamin C	18.1mg	30%
Vitamin A	0.1mg	5%
Iron	62.9mg	349%
Calcium	122.2mg	12%

Amount Per 100 g
Calories	120.13 Kcal (503 kJ)
Calories from fat	78.27 Kcal
		% Daily Value*
Total Fat	8.7g	42%
Cholesterol	22.74mg	24%
Sodium	67.23mg	9%
Potassium	219.08mg	15%
Total Carbs	8.61g	9%
Sugars	1.53g	19%
Dietary Fiber	1.72g	22%
Protein	3.03g	19%
Vitamin C	5.7mg	30%
Iron	20mg	349%
Calcium	38.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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