Green Bean Casserole with Wild Mushrooms

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 567, total fat 44 G., saturated fats 24 G., proteins 14 G., carbohydrates 28 G., fiber 6 G., cholesterol 167 mg, sodium 897 mg, sugar 9 G.

Juicy green beans are mixed with several types of wild mushrooms in a rich, creamy, thyme-infused sauce and baked under a layer of panko breadcrumbs until crispy. Truffle oil and finely shredded black truffles add a unique, sophisticated flavor to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tablespoons unsalted butter
1 large white onion, diced
4 cloves garlic, crushed
900 g green beans, cut in half (remove ends)
450 g mixed wild mushrooms, such as chanterelles, oyster mushrooms, or funnel mushrooms, torn
1/4 cup bourbon
2 tbsp. flour
2 cups heavy cream
2 tablespoons fresh thyme, chopped
0.5 cup panko breadcrumbs
2 tbsp truffle oil
1 fresh black truffle
100 g chopped fresh parsley
Special equipment: truffle cutting knife

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, oyster mushrooms, truffles, bourbon, cream, thyme

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion and garlic. Add the green beans and sliced mushrooms and cook, stirring, for 5 minutes.

Add the bourbon to the pan and stir. Add the flour, cream, thyme, and the remaining 2 tablespoons of butter. Increase the heat to a simmer and cook until the sauce thickens. Season with salt and pepper and transfer to an 8-inch baking dish. Mix well. panko breadcrumbs In a small bowl, combine the truffle oil and drizzle the mixture over the casserole. Bake until golden brown on top, about 30 minutes.
Let the casserole rest for 20 minutes. Sprinkle with shaved truffle and parsley before serving.

Author of the recipe - Chef Justin Sutherland is the owner of the restaurant, which offers a breakfast menu paired with freshly squeezed juices, refreshing cocktails and seasonal dishes.

Categories:

recipe / Calorie content of prepared meals / Autumn dishes / Festive dishes / Dinner party / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products

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