Alicia's Green Bean Casserole

← 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 bouillon
or
1 cup of hot water + 1 tsp bouillon (i use the better than bouillon paste)
1 c (8 oz) sour cream
freshly ground black pepper
kosher salt
French fried onions
½ lb grated mozzarella cheese

Preheat the oven to 375 degrees F.

Bring a pot of water to boil under a steamer basket. Add the beans and cook for until just tender but still firm, about 5 to 7 minutes. Remove the beans from the water 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. Add more salt and pepper as desired.

Melt the remaining 2 tablespoons of butter in a small pan. Spread the green beans over the bottom of a -inch casserole dish. Pour all of the mushroom sauce mixture over the beans and top with the grated cheese. Sprinkle with the fried onions and bake in the preheated 400 degree F oven, until light golden brown and bubbly, approximately 20 minutes. Remove from the oven and serve.