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Haricot Vertes with Mushrooms and Crispy Onions

This isn't your ordinary green bean casserole.....this is fresh green beans, sautéed mushrooms, onions breaded in panko and, of course, cream.   The onions are really easy to make and there's no frying involved!  You coat them in panko and flour and bake them in the oven until golden brown.  I warn you -- you might have to hide them or they could very well disappear before you have time to garnish the casserole.  But then, you can always make more!

Haricot Vertes with Mushrooms and Crispy Onions (Side Dish)

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Serves: 6 Total Time: 1 hour 5 minutes

Ingredients

  • 2 medium onions, thinly sliced
  • 1/4-cup all-purpose flour
  • 2 tablespoons panko breadcrumbs
  • 1-teaspoon salt
  • Nonstick cooking spray
  • 2 tablespoons plus 1 teaspoon salt, divided
  • 1 pounds fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half

Instructions

1

Preheat the oven to 475 degrees F.

2

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray (or you can use olive oil) and evenly spread the onions on the pan. Bake until onions turn golden brown, approximately 30 minutes. Keep an eye on the onions while they cook, and every 10 minutes toss them to be sure they brown evenly. When the onions are finished, remove them from the oven and set aside. Turn the oven down to 400 degrees F.

3

In an 8 quart saucepan, bring water and 2 tablespoons of salt to a boil. When the water is boiling, add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water. This will stop them from cooking and help keep them green and crispy. Drain and set aside.

4

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, about 4 to 5 minutes. You want to look for the mushrooms to release some of their liquid. When this happens, add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Then add the broth and gently simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

5

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

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