Green Bean Casserole with White Wine Mushroom Sauce
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
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.
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