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kosher salt string beans cubes unsalted butter white mushrooms cayenne pepper mustard garlic all-purpose chicken stock heavy cream sour cream canola oil all-purpose cayenne pepper shallots kosher salt
Viewed: 2 - Published at: 4 years agoIngredients
- 2 tablespoons kosher salt
- 1 pound string beans, ends trimmed, beans cut in half
- Ice cubes
- 1 tablespoon unsalted butter
- 12 ounces white mushrooms, washed, sandy ends (if any) removed, and sliced into 1/2-inch slices
- 1 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 2 cloves garlic, peeled and minced (or put through a garlic press)
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1 cup sour cream
- 4 cups canola oil
- 1/4 cup all-purpose flour
- 2 teaspoons cayenne pepper
- 3 medium shallots, peeled and cut into thin rounds
- Kosher salt
Method
- I had my first green bean casserole at a friend's house for Thanksgiving and I have been wanting to recreate one ever since.
- For the green beans: Bring 6 quarts of water to a boil in a large pot.
- When the water boils, add the salt to the water and then add the green beans.
- Cook for 4 minutes.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes and add some cold water.
- Place a colander squarely inside the ice bath.
- The colander will keep you from having to pick the beans out from amongst the ice cubes in the ice bath.
- When the beans are cooked, remove them from the hot water with a strainer and transfer them to the colander inside the ice bath.
- Use a spoon to swirl the beans around in the ice bath so they are sure to cool down immediately.
- Drain and set aside.
- For the mushroom base: In a 10-inch cast iron skillet, melt the butter and add the mushrooms.
- Season with salt, to taste, and add the cayenne and mustard.
- Stir to blend and cook until the mushrooms give off most of their liquid, 5 to 8 minutes.
- Using a whisk, add the garlic and flour to the mushrooms.
- When all of the flour has been incorporated, add the chicken stock.
- Bring to a simmer.
- Taste for seasoning.
- Stir in the cream and sour cream and simmer gently.
- Continue cooking over low heat until the mixture thickens, 12 to 15 minutes.
- For the shallots: Pour the oil into a medium frying pan.
- Heat to 350 degrees F.
- In a medium bowl, combine the flour and cayenne.
- Toss the shallot rounds in the flour and shake off the excess by shaking the rounds in a strainer once they have been floured.
- Test the oil by dropping in 1 shallot slice.
- It should begin to bubble and fry gradually.
- Prepare a baking sheet fitted with a kitchen towel.
- Drop a small batch of the shallots into the oil and gently swirl the oil as they fry.
- This will help them they fry more evenly on all sides.
- When they are light to medium brown, remove them with a slotted spoon and lay them out on the kitchen towel to cool.
- Sprinkle with a touch of salt.
- To assemble: Stir the green beans and some of the shallots into the mushrooms.
- Simmer on the stove, over low heat until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes.
- When ready to serve, top with all of the remaining shallots.
