For this I added in a bunch of fresh cremini mushrooms, sauteed them in butter with some garlic. After they were browning a bit I added a pinch or two of salt to get them to release all their moisture and make them less spongy.
I used fresh green beans, blanched and chilled to keep them bright green.
I used cream, good old heavy whipping cream, to give you an even better mouth feel and taste. I thought about going the roux routine...but then I thought why do what when a can of cream of mushroom soup gives you good consistent results.
Green Bean Casserole
- 1 1/2 lbs green beans
- 8 oz mushrooms
- 3 T butter
- kosher salt
- 1/4 t black pepper
- 2 cloves garlic, minced
- 2 t worchestershire sauce
- 1 8oz can french fried onions
- 3/4 c cream
- 1 can cream of mushroom soup
Trim ends of green beans and cut them in half. Bring 2 quarts water to a boil. Add 1 T salt. Add beans and cook 5-6 minutes. Immediately remove from boiling water and put into a bowl of ice water. Drain and set aside.
Over medium heat add butter and sliced mushrooms. Sautee for 5-6 minutes until starting to brown. Add a pinch or two of salt and the black pepper, cook another 2-3 minutes until liquid in pan is avaporated out. Add garlic and cook 1 minutes longer. Reduce heat and add worchestershire sauce, soup and cream. Gently stir to combine. Fold in green beans to coat.
Preheat oven to 350F. Spray a large casserole dish with cooking spray. Pour in 1/2 of the green bean mixture. Sprinkle 1/2 can of french fried onions over the beans. Add remaining bean mixture, smooth out. Cover and bake 50-55 minutes until bubbly. Remove lid, sprinkle remaining french fried onions over the top. Return to oven and bake another 5 minutes until the french fried onions are browned. Serve hot.