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December 3: National Green Bean Casserole Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A.T.K. Green Bean Casserole
 Categories: Vegetables, Mushrooms, Herbs, Breads, Sauces
      Yield: 9 servings
 
MMMMM--------------------------TOPPING-------------------------------
      4 sl White sandwich bread; torn
           - in quarters
      2 tb Unsalted butter; softened
    1/4 ts Salt
    1/3 ts Ground black pepper
      3 c  Canned fried onions

MMMMM---------------------------BEANS--------------------------------
           Salt
      2 lb Fresh green beans; ends
           Trimmed, cut diagonally in
           - 2" pieces
    1/2 oz Dried porcini mushrooms
      6 tb Unsalted butter
      1 md Onion; minced
      3 cl Garlic; minced
     12 oz White button mushrooms;
           - wiped clean, stems trimmed
           - sliced 1/4" thick
     12 oz Cremini mushrooms; wiped
           - clean, stems trimmed,
           - sliced 1/4" thick
      2 tb Minced fresh thyme leaves
    1/4 ts Ground black pepper
      2 tb All-purpose flour
      1 c  Chicken broth
      2 c  Heavy cream
 
  All the components of this dish can be cooked ahead of
  time. The assembled casserole needs only 15 minutes in
  a 375°F/190°C oven to warm through and brown.
  
  FOR THE TOPPING: Pulse bread, butter, salt, and pepper
  in workbowl of food processor fitted with metal blade
  until mixture resembles coarse crumbs, about ten
  1-second pulses. Transfer to large bowl and toss with
  onions; set aside.
  
  FOR THE BEANS: Set oven @ 375°F/190°C. Bring 4 quarts
  water to a boil in large pot. Add 2 tablespoons salt and
  beans. Cook until bright green and slightly crunchy, 4
  to 5 minutes. Drain beans and plunge immediately into
  large bowl filled with ice water to stop cooking. Spread
  beans out onto paper towel-lined baking sheet to drain.
  
  Meanwhile, cover dried porcini with 1/2 cup hot tap
  water in small microwave-safe bowl; cover with plastic
  wrap, cut several steam vents with paring knife, and
  microwave on high power for 30 seconds. Let stand until
  mushrooms soften, about 5 minutes. Lift mushrooms from
  the liquid with fork and mince using chef's knife (you
  should have about 2 tablespoons). Pour liquid through
  paper towel-lined sieve and reserve.
  
  Melt butter in large nonstick skillet over medium-high
  heat until foaming subsides, about 1 minute. Add onion,
  garlic, button mushrooms, and cremini mushrooms and cook
  until mushrooms release their moisture, about 2 minutes.
  Add porcini mushrooms along with their strained soaking
  liquid, thyme, 1 teaspoon salt, and pepper and cook
  until all mushrooms are tender and liquid has reduced to
  2 tablespoons, about 5 minutes. Add flour and cook for
  about 1 minute. Stir in stock and reduce heat to medium.
  Stir in cream and simmer gently until sauce has
  consistency of dense soup, about 15 minutes.
  
  Arrange beans in 3 quart gratin dish. Pour mushroom
  mixture over beans and mix to coat beans evenly.
  Sprinkle with bread crumb mixture and bake until top is
  golden brown and sauce is bubbling around edges, about
  15 minutes. Serve immediately.
  
  SERVES: 8 to 10
  
  RECIPE FROM: https://www.americastestkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When your work speaks for itself, don't interrupt.
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