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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The is from the November 2007 issue of Saveur magazine-my favorite food magazine! Ingredients:
3 cups chicken stock |
1/2 ounce dried shiitake mushroom, stemmed |
kosher salt, to taste |
2 lbs green beans, cut into 2-inch pieces |
canola oil |
1 1/4 cups flour |
2 small yellow onions, thinly sliced |
5 tablespoons butter |
1/3 cup heavy cream |
fresh ground black pepper, to taste |
Directions:
1. Bring stock to a boil in a small pot. Remove from heat; add mushrooms. Cover; let soften for 20 minutes. Strain; reserve broth. Thinly slice mushrooms; set aside. Meanwhile, bring a pot of salted water to a boil. Add green beans; cook until tender, 6-7 minutes. Chill beans in an ice bath; drain and pat dry.
2. Pour oil into a large pot to a depth of 2 . Heat over medium-high heat until oil registers 350 degrees on a deep-fry thermometer. Put 1 cup flour into a bowl. Working in batches, toss onions in flour; shake off excess and fry until golden brown, 3-4 minutes. Transfer to a paper towel-lined plate and season with salt.
3. Heat oven to 375°F Grease an 8x8-inch casserole with 1 tablespoons butter; set aside. Melt remaining butter in a saucepan over medium heat. Whisk in remaining flour; cook for 1 minute. Pour in reserved broth while whisking; bring to a boil. Reduce heat to medium-low; simmer, whisking occasionally, until thickened, 15-20 minutes. Whisk in cream and combine with beans, half the onions, and salt and pepper in a bowl; transfer to casserole. Top with remaining onions; bake until bubbly, about 20 minutes.
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