![]() Prepare the topping: Melt the butter in a pan then add the bread crumbs and onions.Add the beans to the boiling water and allow to simmer for 2 minutes then drain and rinse with cold water. Trim the green beans by cutting off the tips and halving them. Blanche the green beans: Bring a large pot of salted water to the boil over medium high heat.Allow to simmer for 5 minutes until smooth and thickened. Whisk until the sauce is smooth then season with nutmeg, salt and pepper. Sprinkle in the flour and stir to coat the mushrooms then pour in the cream and milk. Make the mushroom sauce: In a large pan or skillet, fry the mushrooms in a tablespoon of olive oil until golden brown. ![]() Mushrooms. I used cremini/portabellini/chestnut mushrooms but any variety will work.Ingredientsįull green bean casserole recipe can be found in the recipe card. Using fresh green beans also amps up the flavor and topping the casserole with a mixture of crispy onions (I use packaged but you can make them yourself) and panko bread crumbs makes the whole thing so much more irresistible. There’s nothing wrong with a nostalgic recipe but this version made with homemade mushroom sauce is just so much better. ![]() Many people have grown up with the classic green bean casserole made with a can of Campbell’s mushroom soup. Fresh beans, creamy mushroom sauce (not a soup can in sight!) and crispy onions make this a truly delicious side dish recipe, any time of the year. Made from scratch, this green bean casserole recipe is a levelled up version of the classic. ![]()
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