I know a lot of people don't like Green Bean Casserole, but that's because they have never had made from scratch. Put this on the table for the Holidays and watch your family's faces light up.
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Ingredients
2 1/2 lb. Fresh Green Beans (ends snapped off and the larger ones snapped in half)
2 C Whole Milk
2 C Heavy Whipping Cream
1 ea. Block Parmesan Cheese. (use as much or as little as you like)
1 lb Sliced Portobello Mushrooms (use as much or as little as you like)
1/3 C Fresh Minced Garlic (use as much or as little as you like)
1/4 C All Purpose Flour
2 Tbs Granulated Garlic
1 Tbs. Kosher Salt (this is to taste. Add a little, taste, and more as needed)
2 Tbs. Black Pepper (I prefer a lot of pepper in this particular dish. Add according to your taste)
2 Tbs Truffle Oil
1 Tbs Extra Virgin Olive Oil
1 Stick Unsalted Butter (cut into pats)
1 Half Large Yellow Onion (cut into strips and then cut strips in half)
French's Fried Onions (use as much or as little as you like)
Sprinkle of dried Parsley (Optional)
Instructions
Bring salted water to a boil and add green beans. Let boil uncovered for 16-18 minutes. Check for firmness, you do not want to overcook them.
Once done, drain and put into an ice bath to stop the cooking process.
While green beans are cooling start Cream of Mushroom
In a heavy bottom pot or sauce pan add both oils and onions and turn pot on medium high
With a wooden spoon sauté onions stirring constantly until they sweat and then add mushrooms.
Allow mushrooms to cook down stirring constantly extracting the juices. Do not let onions or mushrooms char, caramelize, or get any color.
Add garlic continuing to stir until you smell the garlic. Do not let garlic sit and get brown. This should take 20-30 seconds.
Add stick of butter and stir until melted
Quickly add flour and begin stirring. DO NOT STOP STIRRING! The flour will stick to the bottom but don't worry. Just keep stirring until you see the mixture starting to brown. That means the taste of flour is being cooked out. Do not over brown. Turn stove down to medium low
Add milk and heavy cream incorporating all ingredients. With a wooden spoon scrape the bottom of pot while stirring to release THAT GOODNESS!!! get ALL of the flour off of the bottom because it will burn if you don't.
DO NOT walk away keep stirring. Sauce will begin to thicken and as it does, add granulated garlic, salt and pepper.
Once sauce is thickened to your liking, drain green beans and add to sauce mixing well.
Get a glass baking pan big enough to hold your casserole, spray with non-stick cooking spray and dump the contents of your pot into pan.
Cover pan with heavy duty aluminum foil and bake in a pre heated 375 degree oven for 30-40 minutes.
Once done remove foil and let sit for about 10-15 minutes and then shred Parmesan cheese over casserole (as much or as little as you like) and then top with French's fried onions and fully cover casserole. Shred more parmesan and finish off with dried parsley.
ENJOY!!!!!
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