Originally posted December 04, 2011

Green Bean Casserole with White Wine Mushroom Sauce

Green Bean Casserole with White Wine Mushroom Sauce by alchemisty

It's a more high-brow version of a seasonal green bean casserole. In this photo the bean dish is paired with truffled potato gratin.

Ingredients

  • 3/4 pound green beans
  • 1 tablespoons olive oil
  • 1.5 cups chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 2 ounces shiitake mushrooms, stemmed and sliced
  • 4 oz button mushrooms, sliced
  • 1/4 cup white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1.5 tablespoons all-purpose flour
  • 1/2 cup vegetable stock
  • 1/2 cup panko
  • 1/4 cup grated Parmesan
8 inch square

Directions

Preheat oven to 425°.

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.

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. Add the vegetable broth; bring to a boil.

Add mushroom mixture to green beans; toss well. Place green bean mixture in a 8x8 glass or ceramic baking dish.

Combine panko and grated cheese in a small bowl. Top green bean mixture evenly. Bake at 425° for 20 minutes or until top is lightly browned.

1 hour

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Adapted from

Cooking Light

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