I know I’m a little late on the promise, but here’s the tasty recipe for my friend’s green bean casserole. It was quite a hit!
What you need:
- 6 pearl onions
- 2 medium sized onions
- 3 cloves of garlic
- Olive oil
- 1 stick of butter
- 2 lbs of green beans
- 2 lbs of mushrooms
- 1 cup flour
- Salt and pepper to taste
- 1 cup heavy cream
- ½ – 1 cup vegetable stock
- 3 tbsp of fresh thyme
- ½ tbsp cumin powder
- ½ cup bread crumbs
What to do (for crunchy onion topping):
1. Thinly slice pearly onions
2. In a bowl combine flour, salt and pepper to taste
3. In a pan heat up ¼ cup olive oil
4. Dredge onion rings in flour mixture
5. Fry dredged onions in oil, approximately 1-1.5 minutes
6. Place on paper towels to drain excess oil
What to do (for casserole):
1. Chop both onions
2. Slice 1 lb of mushrooms
3. In a large skillet/pan, melt the stick of butter, add salt and pepper to taste
4. Add half the mushrooms, cook until mushrooms sweat out a bit, approximately 5-7 minutes
5. Chop 3 cloves of garlic, fresh thyme, and ½ tb of cumin powder to butter and mushrooms
6. Add half the onions, and cook for approximately 10 minutes
7. Add heavy cream, vegetable stock, ¼ cup of breadcrumbs, and remaining mushrooms and onions
8. Cook on low heat for approximately 7-10 minutes
9. Separately bring pot of water to boil and prepare a separate bowl of ice water
10. Place green beans in boiling water until bright green and slightly tender, approximately 1 minute
11. Quickly drain from hot water and place in ice cold water to stop further cooking
12. In a large casserole dish, distribute green beans and pour casserole mixture evenly over green beans
13. Sprinkle remaining ¼ cup bread crumbs on top that will crisp up during baking
14. Top with breaded onion rings
15. Bake at 375°F for approximately 40 minutes