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      thanksgiving

      Green Bean Casserole

      Time Icon1 hour
      Servings Icon8

      Ingredients:

      • 1 lb. green beans, tips removed
      • 4 shallots, thinly sliced
      • 1 tbsp. flour for dusting shallots
      • 3 tbsp. butter, divided in half
      • 1/2 lb. button mushrooms, thinly sliced
      • 2 tbsp. medium sherry
      • 1-1/2 tbsp. flour
      • 1-1/2 cup whole milk
      • 1/2 cup cream
      • Salt and pepper, to taste
      • Peanut oil for sauteing

      Directions:

      • 1Preheat the oven to 375ºF.
      • 2Blanch the beans in salted boiling water until tender, then shock in ice water and dry.
      • 3Cut blanched beans into 1-½-inch lengths.
      • 4Toss shallot slices in a little flour, just enough to dust, then fry them in hot oil in batches until light golden brown. Drain on paper towels and set aside.
      • 5Melt half the butter in a saute pan until foamy.
      • 6Add mushrooms, stirring over medium-high heat until they begin to release their liquid.
      • 7Lower the heat and stir occasionally until the mushrooms are soft.
      • 8Deglaze the pan with the sherry, cook for a minute to dry out a bit, then melt the remaining butter over medium heat.
      • 9Add the flour and stir thoroughly.
      • 10Cook for a minute or two then add the milk in small increments, stirring continuously.
      • 11It will start to thicken up immediately. Keep stirring to smooth out the lumps.
      • 12Add the cream and cook on a low heat for another 5-10 minutes to thicken (it should be the consistency of heavy cream). If the sauce is too thick, add a little milk or water. If it’s too thin, then cook it down and reduce a bit.
      • 13Season the mushrooms and sauce mixture with salt and pepper, then toss with the beans and put into a buttered casserole dish.
      • 14Scatter the shallots on top and bake for 15 minutes.

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