Green Bean Casserole, Updated
Ingredients
2 pounds green beans, ends removed, halved
6 oz. cremini mushrooms, sliced
1 large yellow onion, sliced
1 egg, lightly beaten
1 cup crème fraiche (or heavy cream)
1 cup Parmesan cheese, grated
3 tablespoons butter, divided
1/4 teaspoon nutmeg
kosher salt and freshly ground pepper, to taste
Directions
Preheat oven to 375º F and bring a pot of water up to a boil.
Heat 1 tablespoon butter in a large pan over medium-low heat. Once melted, add onion slices and sauté until soft and golden, stirring frequently. 20-25 minutes. Reduce heat further if onions are getting crispy. Set aside.
In a separate pan, heat remaining butter over high heat and add mushrooms. Cook for 3 minutes, stirring frequently, until mushrooms are slightly browned. Season with salt and pepper and set aside.
Blanch green beans in boiling water for 5 minutes. Remove and immediately set in an ice bath to stop them from cooking more.
Beat the egg into the crème fraiche and stir in Parmesan, nutmeg and pinch of salt and pepper.
Add mushrooms and green beans (patted dry with a paper towel) to the crème fraiche and toss to coat thoroughly.
Pour mixture into casserole dish (9x13-inch) and set caramelized onions around the edge as a border. Bake for 30 minutes, or until onions are slightly crisped.
Remove from oven, let cool 5 minutes and serve hot.
2 pounds green beans, ends removed, halved
6 oz. cremini mushrooms, sliced
1 large yellow onion, sliced
1 egg, lightly beaten
1 cup crème fraiche (or heavy cream)
1 cup Parmesan cheese, grated
3 tablespoons butter, divided
1/4 teaspoon nutmeg
kosher salt and freshly ground pepper, to taste
Directions
Preheat oven to 375º F and bring a pot of water up to a boil.
Heat 1 tablespoon butter in a large pan over medium-low heat. Once melted, add onion slices and sauté until soft and golden, stirring frequently. 20-25 minutes. Reduce heat further if onions are getting crispy. Set aside.
In a separate pan, heat remaining butter over high heat and add mushrooms. Cook for 3 minutes, stirring frequently, until mushrooms are slightly browned. Season with salt and pepper and set aside.
Blanch green beans in boiling water for 5 minutes. Remove and immediately set in an ice bath to stop them from cooking more.
Beat the egg into the crème fraiche and stir in Parmesan, nutmeg and pinch of salt and pepper.
Add mushrooms and green beans (patted dry with a paper towel) to the crème fraiche and toss to coat thoroughly.
Pour mixture into casserole dish (9x13-inch) and set caramelized onions around the edge as a border. Bake for 30 minutes, or until onions are slightly crisped.
Remove from oven, let cool 5 minutes and serve hot.