Casserole: Green Bean
by Lishka DeVoss

The green beans can be cooked a few days ahead.

YIELD 4 servings

INGREDIENTS

12 oz green beans (cooked and cut into 1-inch pieces)
1/2 pound hen of the woods (maitake) mushrooms (or cremini, oyster or other mushroom), torn or cut into bite-size piece

SKILLET (12-inch, non-stick):
1 tbsp unsalted butter
1 tbsp olive or vegetable oil

PREP:
2 cloves garlic, chopped
1 shallot, finely chopped (about 1/4 cup)

ROUX (add individually as per directions below):
1 tbsp unsalted butter
1 tbsp all-purpose flour
1 cup heavy cream
1/2 cup shredded or grated Parmesan

SEASONING:
1/8 tsp cayenne
1/8 tsp dried oregano
1/8 tsp dried thyme
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp stock concentrate (vegetable or chicken)

TOPPING (stirred together):
1/3 cup shredded or grated Parmesan
1/2 cup panko bread crumbs
1 cup store-bought or homemade fried shallots or onions

PREPARATION

1. Oil or butter a 7x8 baking dish (or two 6x6 baking dishes). Set oven to 375ºF.

2. Heat SKILLET over medium, until butter has melted. Add mushrooms and when they start to sweat and color, add PREP. Cook with minimal tossing until mushrooms have finished coloring. Turn off heat and stir in green beans.

3. In a saucepan over medium-low heat, start the ROUX: melt the butter, then add the flour (whisking constantly) — cook for about 1 to 2 minutes, still whisking until it bubbles and begins to turn golden in color and smells nutty.

4. Then whisk in the heavy cream and continue whisking as it starts to thicken — 3 to 5 minutes.

5. Whisk in SEASONING; then add Parmesan and whisk until melted. Taste and adjust seasonings; then pour into skillet. Mix well and then dump mixture into baking dish.

6. Spread TOPPING evenly over the top of the casserole(s).

7. Bake about 30 minutes, until bread crumbs are golden brown and casserole is bubbling.

Updated 2022-09-20

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