F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Green Beans with Cremini Mushroom Sauce
© William Meppem

Green Beans with Cremini Mushroom Sauce

  • SERVINGS: 10
  • MAKE-AHEAD
  1. 1 pound shallots, thinly sliced
  2. 1/3 cup plus 3 tablespoons all-purpose flour
  3. Vegetable oil, for frying
  4. Salt
  5. 2 1/2 pounds green beans
  6. 2 tablespoons unsalted butter
  7. 1 medium onion, thinly sliced
  8. 1/2 teaspoon paprika
  9. Pinch of cayenne pepper
  10. Freshly ground pepper
  11. 1 pound cremini mushrooms, stems discarded, caps thinly sliced
  12. 2 cups chicken stock or canned low-sodium broth
  13. 1/2 cup crème fraîche
  14. 2 tablespoons fresh lemon juice
  1. On a large rimmed baking sheet, toss the shallots with 1/3 cup of the flour; shake off any excess flour. In a large, deep skillet, heat 1 inch of oil until shimmering. Add the shallots in 2 batches and fry over moderate heat until very crisp, about 3 minutes. Using a slotted spoon, transfer to paper towels, then sprinkle with salt.
  2. In a large pot of boiling salted water, cook the beans until just tender, about 5 minutes. Drain and refresh under cold running water; drain and pat dry.
  3. Melt the butter in a large, enameled cast-iron casserole. Add the onion and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the paprika, cayenne and a large pinch of pepper; cook for 1 minute, stirring. Add the mushrooms, cover and cook over moderate heat until softened, about 5 minutes. Uncover and cook, stirring, until browned, about 5 minutes longer. Stir in the remaining 3 tablespoons of flour and gradually stir in the stock until smooth.
  4. Simmer the mushroom sauce over low heat, stirring, until thickened, about 5 minutes. Stir in the crème fraîche, lemon juice and beans. Cover and simmer, stirring occasionally, until the beans are heated through, about 5 minutes. Season with salt and pepper and transfer to a large glass or ceramic baking dish.
  5. Preheat the oven to 400°. Cover the casserole with foil and bake until bubbling, about 20 minutes. Uncover, scatter the shallots on top and serve.
Make Ahead The assembled casserole can be refrigerated overnight. Let return to room temperature before baking. The fried shallots can be kept overnight in an airtight container. Recrisp in a 350° oven and let cool. Notes Cremini mushrooms are actually baby portobellos and can be replaced in this recipe with a variety of small mushrooms from white button to chanterelle.
You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.