Stovetop Green Bean Casserole
Description
Why not try a fresher variation of the classic green bean casserole? Use fresh green beans and mushrooms instead of canned for a better tasting and healthier side dish.
Ingredients
1 1/2 lb. French string beans, rinsed and ends removed
3 T. unsalted butter
12 oz. white mushrooms, ends removed and sliced
Kosher salt, to taste
freshly ground black pepper, to taste
1 t. Dijon mustard
2-3 cloves garlic, minced
3 T. flour
1 c. chicken broth
1 c. heavy cream
1 c. sour cream
1/3 c. fried crunchy onions, canned
Directions
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Bring a large pot of salted water to a boil. Add beans; blanch until crisp but tender, 2-3 minutes. Immediately drain beans and run cold water over them or plunge them into an ice bath to cool and stop the cooking process. Drain and dry.
In a large skillet, melt butter and add mushrooms. Season with salt and pepper, to taste; add mustard. Cook mushrooms, 5-8 minutes until they give off most of their liquid. Using a whisk, add the garlic and flour to the mushrooms. Stir to incorporate; add chicken broth; bring to a simmer. Stir in the cream and sour cream; bring to a simmer, tasting to adjust seasoning. Cook mixture until thickened and coats the back of a spoon, about 10 minutes.
Assembly:
Stir green beans into the mushroom mixture; simmer on the stove, until the green beans become tender.
6-8 servings