Inspired by that original recipe, this twist of the original features fresh ingredients and is made from scratch. This recipe can either be made straight through, or it can be started the day before and finished in the oven on the day of the holiday.
1 1/2 - 2 pounds frozen cut green beans (use fresh trimmed green beans when in season)
2 Tbs unsalted butter
10 oz sliced baby bella (the little portobella) mushrooms (see variation below)
3 Tbs minced shallots (if shallots are not available, finely diced onion works well)
1/4 cup all purpose flour
1 cup half-and-half (using milk produces a less creamy, but equally delicious result)
1 cup chicken stock (see variation below)
1 tsp soy sauce
Preheat oven to 350 F. Lightly butter a deep 2 1/2 quart baking dish. (If going the “make ahead” route skip this step.
Bring a large saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes. (Using a larger pot meant less of a temperature drop of the water when the frozen beans where added). Drain and rinse under cold water; allow excess water to drain off in a colander or pat dry with paper towels. Yes, the beans are being blanched. Skipping this step results in a final product in which the beans that are more of a camouflage color rather than green.
|Digging In We See Green Beans, Mushroom Slices, And Of Course Those Onions We All Love|