Green Bean Casserole

Green Bean Casserole

solid Brian Lagerstrom Source Watch it .gravy
side holiday
10 g salt
900 g green beans
450 g mushrooms
15 g garlic
115 g unsalted butter
5 g thyme leaves
65 g all-purpose flour
400 g chicken stock
125 g heavy cream
50 g parmesan cheese
3 g black pepper
fried shallots

This recipe assumes you have already made, or purchased, fried shallots.

Beans

  1. 1. Bring a large pot of water to a boil.
  2. 2. Season generously with salt.
  3. 3. Trim and cut 900g green beans in ~1 inch pieces.
  4. 4. Add beans and boil for about 5 minutes, until tender but not mushy.
  5. 5. Drain
  6. 6. Transfer beans to a large bowl.

Roux

  1. 7. Dice 450g mushrooms.
  2. 8. Mince 15g garlic
  3. 9. Preheat a medium saucepan or wide pot over medium heat.
  4. 10. Add 115g unsalted butter to melt
  5. 11. Stir in mushrooms, garlic, and 10g salt.
  6. 12. Cook 5–6 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
  7. 13. Chop 5g thyme leaves
  8. 14. Add thyme and stir for about 1 minute.
  9. 15. Sprinkle in 65g all-purpose flour and stir to coat the mushrooms.
  10. 16. Cook 90 seconds minute more, scraping up any bits from the bottom.

Combine

  1. 17. Gradually whisk in 400g chicken stock and 125g heavy cream, stirring to combine.
  2. 18. Bring to a simmer and cook 2–3 minutes until slightly thickened and the flour taste has cooked off.
  3. 19. Add a splash of stock if it becomes too thick.
  4. 20. Remove from heat.
  5. 21. Grate 50g parmesan cheese.
  6. 22. Gently fold in cooked green beans, parmesan cheese, and 3g black pepper until evenly coated.
  7. 23. Spread mixture into a buttered 9 × 13 inch (23 × 33 cm) baking dish
  8. 24. Top evenly with fried shallots.
  9. 25. Bake at 375°F for 18–20 minutes, until bubbly around the edges and lightly browned on top.

Brian's Notes:

Cook the mushroom mixture longer than you think — you want that water cooked off and browning to develop before adding flour. That’s where the flavor lives.