Difference between revisions of "Alicia's Green Bean Casserole"
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8 ounces baby portobello mushroom, cleaned and finely chopped<br> | 8 ounces baby portobello mushroom, cleaned and finely chopped<br> | ||
2 tbsp marsala wine<br> | 2 tbsp marsala wine<br> | ||
| − | 1 cup beef | + | 1 cup beef broth<br> |
or<br> | or<br> | ||
1 tsp bouillon, dissolved in 1 c. hot water (I use the better than bouillon paste)<br> | 1 tsp bouillon, dissolved in 1 c. hot water (I use the better than bouillon paste)<br> | ||
| Line 13: | Line 13: | ||
freshly ground black pepper<br> | freshly ground black pepper<br> | ||
kosher salt<br> | kosher salt<br> | ||
| − | French fried onions, Note: French's works fine, but Asian markets tend to have a gluten free option, if needed<br> | + | French fried onions, Note: [https://www.mccormick.com/frenchs/products/crispy-fried-veggies/original-crispy-fried-onions French's] works fine, but Asian markets tend to have a gluten free option, if needed<br> |
| − | ½ lb grated mozzarella cheese, | + | ½ lb grated mozzarella cheese, reserve some for topping<br> |
<br> | <br> | ||
Preheat the oven to 375 degrees F.<br> | Preheat the oven to 375 degrees F.<br> | ||
<br> | <br> | ||
| − | Bring a pot of water to boil under a steamer basket. | + | Bring a pot of water to boil under a steamer basket. Prepare a bowl of ice and cold water for shocking the green beans. Once the water is boiling in the steamer pot, add the beans to the steamer and cook for until just tender but still firm, about 5 to 7 minutes (check for doneness). Remove the beans from the pot to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.<br> |
<br> | <br> | ||
While the beans are steaming, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and sauté until translucent and a little brown (or to your desired doneness). Stir in the mushrooms, add the additional 2 Tbsp butter, Marsala wine and beef stock or bouillon. Taste now. Season with pepper and salt (to your taste), and simmer about 4 to 6 minutes until the liquid is reduced down and the mushrooms are tender. Whisk in the sour cream. Simmer for just a couple of minutes to heat the sour cream and bring the flavors together and taste again for seasoning. Stir in the mozzarella a little at a time until it looks cheesy enough for your taste, and add fried onions to your taste<br> | While the beans are steaming, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and sauté until translucent and a little brown (or to your desired doneness). Stir in the mushrooms, add the additional 2 Tbsp butter, Marsala wine and beef stock or bouillon. Taste now. Season with pepper and salt (to your taste), and simmer about 4 to 6 minutes until the liquid is reduced down and the mushrooms are tender. Whisk in the sour cream. Simmer for just a couple of minutes to heat the sour cream and bring the flavors together and taste again for seasoning. Stir in the mozzarella a little at a time until it looks cheesy enough for your taste, and add fried onions to your taste<br> | ||
<br> | <br> | ||
Spread the green beans over the bottom of a 8" x 11" baking pan or other 2qt casserole dish. If your dish is very deep you may have to adjust baking time. Pour all of the mushroom sauce mixture over the beans. Bake in the preheated oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. If desired, add a few onions and a handful of cheese on top and put it back in the oven for about 5-10 minutes to brown the top. I recommend waiting until you arrive at your destination to do the final top if you're going to take the casserole to a potluck or party. | Spread the green beans over the bottom of a 8" x 11" baking pan or other 2qt casserole dish. If your dish is very deep you may have to adjust baking time. Pour all of the mushroom sauce mixture over the beans. Bake in the preheated oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. If desired, add a few onions and a handful of cheese on top and put it back in the oven for about 5-10 minutes to brown the top. I recommend waiting until you arrive at your destination to do the final top if you're going to take the casserole to a potluck or party. | ||
Latest revision as of 14:17, 25 November 2020
← vegetable dishes
← casseroles
From the kitchen of: Alicia Wingren
1 ½ pounds fresh French green beans, ends trimmed, cut into bite size pieces (I usually get a 2lb package and that works perfect)
4 tbsp butter, divided into 2 tbsp
1/2 cup finely chopped onion (about 1/2 a medium onion)
8 ounces baby portobello mushroom, cleaned and finely chopped
2 tbsp marsala wine
1 cup beef broth
or
1 tsp bouillon, dissolved in 1 c. hot water (I use the better than bouillon paste)
1 c (8 oz) sour cream
freshly ground black pepper
kosher salt
French fried onions, Note: French's works fine, but Asian markets tend to have a gluten free option, if needed
½ lb grated mozzarella cheese, reserve some for topping
Preheat the oven to 375 degrees F.
Bring a pot of water to boil under a steamer basket. Prepare a bowl of ice and cold water for shocking the green beans. Once the water is boiling in the steamer pot, add the beans to the steamer and cook for until just tender but still firm, about 5 to 7 minutes (check for doneness). Remove the beans from the pot to a large bowl of ice water to preserve color and stop the cooking. Drain the beans and set aside.
While the beans are steaming, melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and sauté until translucent and a little brown (or to your desired doneness). Stir in the mushrooms, add the additional 2 Tbsp butter, Marsala wine and beef stock or bouillon. Taste now. Season with pepper and salt (to your taste), and simmer about 4 to 6 minutes until the liquid is reduced down and the mushrooms are tender. Whisk in the sour cream. Simmer for just a couple of minutes to heat the sour cream and bring the flavors together and taste again for seasoning. Stir in the mozzarella a little at a time until it looks cheesy enough for your taste, and add fried onions to your taste
Spread the green beans over the bottom of a 8" x 11" baking pan or other 2qt casserole dish. If your dish is very deep you may have to adjust baking time. Pour all of the mushroom sauce mixture over the beans. Bake in the preheated oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve. If desired, add a few onions and a handful of cheese on top and put it back in the oven for about 5-10 minutes to brown the top. I recommend waiting until you arrive at your destination to do the final top if you're going to take the casserole to a potluck or party.
