Green Bean Casserole With Crispy Shallots
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
37
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil6 large
Garlic (cloves, minced)1 tbsp
Thyme (chopped fresh)3 cups
Milk (low-fat 1 percent)3 tbsps
All-Purpose Flour1 tsp
Ground Nutmeg1
SaltDirections:
1
Preheat the oven to 375 degrees F
2
Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking
3
Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes
4
Transfer with a slotted spoon to paper towels to drain
5
Repeat with the remaining shallots, cooking 1/4 cup at a time
6
Reserve the oil in the skillet
7
Place the green beans in a steamer basket fitted over a pot of boiling water
8
Cover and steam until bright green and still crisp, about 3 minutes
9
Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat
10
Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes
11
Add the garlic and thyme and cook, stirring, 1 minute
12
Transfer the mushroom mixture to a bowl
13
Whisk together the milk and flour until the flour is dissolved
14
Add the mixture to the skillet and, whisking constantly, bring to a simmer
15
Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes
16
Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper
17
Coat a 2-quart baking dish with cooking spray
18
Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese
19
Bake until golden on top and bubbling, about 20 minutes
20
Photograph by Kana Okada