Here it is, my contribution to the family Thanksgiving dinner this year.
Green Bean Casserole
adapted from Serious Eats
serves about 10-15 people, assuming there are other Thanksgiving dishes available
-2 lbs (pre peeled & sliced) shallots, trimmed, peeled, and sliced to 1/8″ thickness using mandoline
-2 c canola oil
-3 lbs white button mushrooms, chopped into 1/4″ x 1″ pieces
-2 tsp soy sauce
-2 tsp freshly squeezed lemon juice
-2 c chicken stock
-1 1/2 c heavy cream
-2 tbsp butter
-2 cloves garlic, minced
-1/4 c ap flour
-2 1/2 lbs (leave allowance for trimming waste) green beans, trimmed into 2″ long pieces
Heat oil in wok over high heat. Once hot, toss shallots in and fry until golden brown, stirring often. While frying, get a heat proof bowl, a strainer, and a sheet pan with several layers of paper towels ready. Once shallots are ready, pour the shallots/oil into the strainer, allowing the oil to cool down in the bowl. Place the shallots on the paper towel lined sheet and blot the shallots with the paper towels until most of the oil has been absorbed. Season with salt. Set aside to let cool.
In large bowl, combine soy sauce, lemon juice, chicken stock, and heavy cream.
Heat 2 tbsp of the shallot oil and butter over high heat in a large non-stick skillet until butter melts. Add mushrooms and cook until liquid is gone, about 10 minutes. Add garlic and cook for 30 seconds until fragrant. Add flour and cook until golden brown, about 2 minutes. Next, add the cream mixture and whisk until well combined. Bring mixture to a boil. Reduce heat and simmer until mixture thickens. Season with salt and pepper.
Preheat oven to 350°F.
Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl on the side. Once boiling, add green beans and boil for 5 minutes. Immediately drain and place beans in ice bath until cool. Drain and set aside.
In large bowl, combine green beans, mushroom sauce, and 1 cup of the fried shallots. Transfer to a large casserole dish and place in oven for 20 minutes. Top with remaining shallots and serve.
Having some drinks while cooking isn’t always a bad thing…why is that? Because you can use the empty bottle to store the leftover shallot oil for future use!