Lunchbreak: Inexperienced Bean Casserole | WGN-TV
Marco Colin – Culinary Director, Third Coast Hospitality Group
Previous Crow Smokehouse – Thanksgiving To Go
3506 N. Clark St., Chicago IL 60657
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Well-known GREEN BEAN CASSEROLE
2lb. inexperienced beans
Kosher salt to style
2 Tbsp. extra-virgin olive oil, divided
1lb. crimini mushrooms, sliced, divided
6 Tbsp. unsalted butter, divided
4 giant sprigs thyme, divided
2 Tbsp. all-purpose flour
1¼cups entire milk
1 cup heavy cream
4 garlic cloves, finely grated
½cup grated Parmesan
Freshly floor black pepper
¾ cup fried shallots
¾ cups of andouille sausage small cube
Place rack in center of oven; preheat oven to 375°. Working in batches, cook dinner 2 lb. inexperienced beans in a big pot of boiling salted water till shiny inexperienced and midway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.
Warmth 1 Tbsp. extra-virgin olive oil in a big skillet over medium-high. Prepare dinner 1 ⁄ 2 lb. cremini mushrooms, sliced, with out stirring, till golden brown beneath, about 2 minutes. Toss and proceed to cook dinner, tossing sometimes, till browned on either side, about 3 minutes extra. Add 2 Tbsp. unsalted butter and a couple of giant thyme sprigs to pan. Prepare dinner, tossing sometimes, till butter browns and mushrooms are darkish brown and really tender, about 4 minutes longer. Season with kosher salt and switch to a plate. Repeat with 2 Tbsp. unsalted butter, salt, and remaining 1 Tbsp. extra-virgin olive oil, 1⁄2 lb. cremini mushrooms, sliced, and a couple of giant thyme sprigs.
Soften remaining 2 Tbsp. unsalted butter in a big saucepan over medium-low. Whisk in 2 Tbsp. all-purpose flour and cook dinner, whisking sometimes, till roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in 1¼ cups entire milk and 1 cup heavy cream. Improve warmth and produce to a simmer, whisking typically, and cook dinner till béchamel sauce is thick and effervescent, about 5 minutes. Take away from warmth and whisk in 4 garlic cloves, finely grated, and 1⁄2 cup grated Parmesan; season with salt and freshly floor pepper. Add your cube andouille sausage.
Organize inexperienced beans and mushrooms in a 2-qt. baking dish. Pour sauce over bean combination (it could not appear to be sufficient, however it should get saucier because it bakes). Cowl tightly with foil and bake till sauce is effervescent, 25–half-hour. Uncover and proceed to bake till the casserole is evenly browned on prime and across the edges, 15–20 minutes longer. High with ¾ cup fried shallots and proceed to bake simply till onions are barely darker and aromatic, about 3 minutes. Let sit for 10 minutes to set earlier than serving.