November 7, 2018

farmhouse's favorite green bean cassarole

Just popping in to share this really yummy Thanksgiving side dish that everyone will love! Created by Chef Mead at Farmhouse here in Newport Beach, it’s sure to wow everyone at the Thanksgiving table!    


Serves 8 to 10


4 tablespoons unsalted butter
12 ounces mushrooms, (I use a combination of crimini, shitake and oysters) stems removed and chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
1 cup chicken or vegetable broth
1 teaspoon tamari or soy sauce
1/2 teaspoon freshly grated nutmeg
12 ounces of seasoned fried shallots
1 1/2 pounds fresh green beans, blanched and cooled
½ cup of freshly grated parmesan cheese
1 Tsp of smoked paprika
Salt and pepper

1.   Cook the mushrooms. Melt the butter in a large, straight-sided skillet over medium-high heat. Add the mushrooms and cook until reduced by half, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

2.   Sprinkle the flour evenly over the mushroom mixture and stir to combine. Cook until the flour is no longer dry, 1 to 2 minutes. Add the half and half, chicken broth, tamari or soy sauce, nutmeg, salt and pepper, and bring to a simmer. Simmer until the sauce is thickened, 3 to 5 minutes.

3.   Remove the sauce from the heat, add the green beans and 1/2 of the fried shallots, and stir to combine. Transfer the green bean mixture to a 9×13-inch baking dish and spread into an even layer.

4.   Sprinkle with the parmesan cheese, smoked paprika and remaining shallots. Bake until golden and bubbling, 12 to 15 minutes.

5.   Let cool 5 minutes before serving. The sauce will thicken as it cools.

Easy to make ahead: Assemble the casserole without the crispy shallots and store tightly wrapped in the refrigerator for up to 3 days. Remove from the refrigerator while the oven preheats. Top with the fried shallots and bake.

ciao! fabiana

P.S. Don't forget to follow me on instagram for lots of extras!

photo credit:
Farmhouse Roger's Gardens

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