Your run-of-the-mill green bean casserole gets a fancy schmancy makeover with the addition of crispy shallots. Serve alongside grilled chicken breast and a side salad for a delicious meal appropriate for any occasion.
1/4 cup of olive oil
6 medium shallots, sliced into rings (about 1 cup)
1 1/2 pounds of thin fresh string beans or haricots verts, trimmed
1 pound of button mushrooms, sliced
6 large cloves of garlic, minced
1 tablespoon of chopped fresh thyme
3 cups of low-fat (1 percent) milk
3 tablespoons of all-purpose flour
1/3 cup plus 2 tablespoons freshly grated parmesan cheese
1/2 cup of finely chopped fresh parsley
1/4 teaspoon of ground nutmeg
Salt and freshly ground pepper
Olive oil cooking spray
Preheat oven to 375 degrees F. Using a small skillet, heat olive oil over a medium-high heat until it is very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, for about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with remaining shallots, cooking 1/4 cup at a time. Reserve oil in skillet.
Place the green beans in a steamer basket fitted over a pot of boiling water. Cover, then steam until bright green and still crisp, about 3 minutes.
Heat 1 tablespoon of reserved shallot oil in a large, deep nonstick skillet over a medium-high heat. Add in the mushrooms and cook, stirring occasionally, until mushroom liquid is evaporated and begins to brown, for about 12 minutes. Add in garlic and thyme and cook, stirring, 1 minute. Transfer mushroom mixture to a bowl.
Whisk together milk and flour until flour is dissolved. Add mixture to the skillet and whisk constantly to bring to a simmer. Reduce heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove pan from the heat and stir in green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon of pepper.
Coat a 2-quart baking dish with some cooking spray. Spoon green bean mixture into prepared dish and sprinkle the top with crispy shallots and remaining 2 tablespoons of cheese. Bake until golden bubbling, for about 20 minutes.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/green-bean-casserole-with-crispy-shallots-recipe.html?oc=linkback