Green Bean and Pearl Onion Casserole Recipe #12570
If you love the green bean casserole from the back of the cream of mushroom can, you will love this. All fresh ingredients are used--it takes some time, but well worth it.
1¼ hours | 20 min prep
SERVES 4 -6
- 1 lb fresh green beans
- 2 cups white pearl onions
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, chopped
- 2 bay leaves
- 3 cups assorted wild mushrooms, sliced (oyster, cremini, shiitake, or any other type of mushroom)
- salt and pepper
- 2 tablespoons fresh thyme leaves
- 2 tablespoons flour
- 3 cups milk
- 1 (6 ounce) can French fried onion rings
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for 2 minutes, until the green beans brighten in color.
- Remove the vegetables from the boiling water, then plunge in ice water to stop the cooking process.
- Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with olive oil and butter. Over medium heat, cook the shallot and garlic down until caramelized. Add bay leaves, then the mushrooms; stir to combine. Season with salt, pepper, and thyme and then sprinkle the mixture with flour.
- Add the milk a little at a time and boil for 3 minutes to thicken.
- Place green beans and onions in a 2-quart casserole dish. pour mushroom mixture over the green beans; toss to make sure well coated.
- Bake in preheated 350°F oven for 30 minutes. Top with fried onions and bake 10 minutes more.
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5 stars