Prep Time: 3o min
Yield: 10 portions
1 lb. Fresh green beans
.5 lb. Fresh wax beans (optional)
.5 lb. Shiitake mushrooms
.5 lb. Oyster mushrooms
3 oz. Butter
2 oz. AP Flour
1 1/2 Cups Chicken stock
1 oz Cepes, dried
1 Cup Heavy cream
1 Cup Shallots
1 Cup AP Flour to fry shallots
1 qt Olive oil to fry shallots
Boil the beans in salted, boiling water, when the beans are tender (about 6 minutes), shock in ice water and drain. Reserve. You can certainly enjoy the green beans now.
Melt the butter in a sauce pan, add the sliced shiitake and oyster mushrooms, lightly brown. Place the mushrooms into a small bowl & reserve.
Whisk the flour into the butter you cooked the mushrooms in to create a blonde roux.
Slowly add the cold chicken stock, whisking to a smooth sauce. Add the mushroom stems and dried cepes, simmer & reduce by half.
Add the cream, simmer for 3 minutes.
Season to taste, fold the mushrooms, blanched beans and mushroom sauce together, transfer to a casserole dish. Bake for 30 minutes at 300 °F.
Place the sliced shallot rings into cold water, shake off the water and dredge into the AP flour. Shake the flour off and fry in hot olive oil until golden brown and crispy. Top the green bean casserole with fried shallots and enjoy.
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