|A Foodies Green Bean Casserole
1 lb green beans, ends trimmed and broken into about 3 inch pieces
8 oz crimini mushrooms, chopped
1/2 oz dried porcinis
3 TBS Plugra butter
2 cloves garlic, minced or pressed
2 TBS flour
salt and pepper
1/2 cup rich chicken stock (More than Gourmet suggested)
1/4 cup heavy cream
1 cup Lars' Own Crispy Onions
Handful of toasted almond slivers
Preheat the oven to 400 degrees F.
Toast the almond slivers beforehand. You can toast them in a dry skillet on the stovetop over medium heat until they look golden.
Rehydrate the porcinis in 1/2 cup of hot water. Using a fork, scoop out the porcinis, give them a quick rinse in some water to wash off any remaining dirt, and chop. Wet a paper towel or coffee filter and place it in a sieve. You wet the filter so it doesn't absorb the precious porcini water. Pour the porcini water through the filter. Take the filtered porcini water and add it to the 1/2 cup of chicken stock
Heat 1 tablespoon of butter in a skillet over medium high heat. Add the chopped crimini and porcini pieces, minced garlic, some salt and pepper, and cook until the mushrooms are starting to release their liquid. When the liquid is starting to reduce, add the beans and cook until they are bright green and still a bit crunchy, about 5 minutes. You will only bake the casserole for a few minutes in the oven so cook the beans a little less than your desired tenderness.
While the beans are cooking, make the sauce. Melt the remaining 2 tablespoon of butter over medium heat in a saucepan. Add the flour, whisk and cook until the roux is slightly golden. Slowly pour in the porcini chicken stock mixture, while continually whisking. Simmer the mixture for about a minute (if it looks too thick, add a little milk). Season with salt and pepper. Whisk in the 1/4 cup of heavy cream, and add the green bean and mushroom pieces, and toss to coat.
Pour the mixture into an 8 x 8 Pyrex or equivalent baking dish. (I made a mini one for the photo and an 8 x 8). Sprinkle a cup of canned fried onions on top or more if you wish. Bake for about 5 - 10 minutes or until the onions look golden brown. (I overbaked a little so my onions are a little darker than I would like).
Sprinkle the toasted almond slivers on top and serve. - adapted from http://nookandpantry.blogspot.com/2008/01/green-bean-casserole.html