My Take on the Classic
By Andrew Zimmern
Forget the can opener—this green bean casserole proves that convenience doesn’t have to come from condensed soup. I know, classics are classics for a reason, and there’s nothing wrong with the original, but hear me out. Try a mix of fresh mushrooms, browned with herbs and shallots until caramelized. Deglaze the pan with sherry and add some heavy cream to form an effortless sauce. Stir in crisp-tender blanched green beans, bake and top with a crown of crispy onions. Will this updated classic convert even the most devoted traditionalists? I think so.
Green Bean Casserole
Ingredients
- 2 pounds green beans-cleaned and cut into 2” lengths
- 2 pounds mushrooms (mix of cremini, shiitake and button), thinly sliced
- 1/2 tablespoon fresh Rosemary, chopped
- 1 tablespoon fresh Thyme, chopped
- 4 shallots, sliced thin on a mandolin
- 2 cloves garlic, sliced
- 1 1/2 cups heavy cream
- 1 cup sherry
- 2 tablespoons sherry vinegar
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 tablespoon freshly cracked black pepper
- 2 cups crispy onions, for topping
Instructions
Preheat the oven to 375 degrees F.
Blanch the green beans in salted boiling water for 2 minutes and then shock in ice water. Drain well and reserve.
In a medium to large saucepan, melt the butter in the olive oil over medium heat. Add the shallots and garlic and saute until translucent. Add the mushrooms and cook for about 8-10 minutes until the mushrooms start to brown, stirring occasionally. Season with salt and pepper. Add the rosemary and thyme.
When a fond has started to form on the bottom of the pan add the sherry to deglaze. Let it reduce by 3/4 and then add the heavy cream.
Let the cream reduce by about ⅓ to ½ and then add the green beans and the sherry vinegar.
Stir the beans to incorporate fully and cook for another minute. Remove from the heat and check the seasoning.
Place in a buttered casserole dish that is about 8”x 8” and 3” deep or chill and reserve for later use.
Bake for 30 minutes at 375 degrees and then remove from the oven. Turn the oven down to 350 degrees and then generously top with crispy onions. Bake for another 30 minutes until it is browning on top.
Note: if it needs to bake longer and you don’t want the onions to burn top with aluminum foil.
