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Casserole, Green Bean and Mushroom II (D)
Source: America's Test Kitchen TV cooking show, PBS
Serves: 8

3 large shallots, sliced thin (about 1 cup)
Salt and ground black pepper
3 tbsp. all-purpose flour
5 tbsp. vegetable oil
10 ounces Cremini mushrooms, stems discarded, caps wiped clean and sliced 1/4" thick
2 tbsp. unsalted butter
1 medium onion, minced (about 1 cup)
2 medium cloves garlic, minced or pressed through garlic press
1-1/2 pounds green beans, stem ends trimmed
3 sprigs fresh thyme
2 bay leaves
3/4 cup heavy cream
3/4 cup vegetable broth

Toss the shallots with 1/4 tsp. salt, 1/8 tsp. pepper, and 2 tbsp. flour in a bowl.

Heat 3 tbsp. oil in a 12" nonstick skillet over medium-high heat until smoking; add the shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer the shallots with the oil to a baking sheet lined with paper towels.

Wipe out the skillet and return to medium-high heat. Add the remaining 2 tbsp. oil, mushrooms, and 1/4 tsp. salt; cook, stirring occasionally, until the mushrooms are well browned, about 8 minutes. Transfer to a plate and set aside.

Wipe out the skillet. Heat the butter in the skillet over medium heat; when the foaming subsides, add the onion, and cook, stirring occasionally, until the edges begin to brown, about 2 minutes.

Stir in the garlic and remaining 1 tbsp. flour; toss in the green beans, thyme, and bay. Add the cream and vegetable broth, increase the heat to medium-high, cover, and cook until the beans are partly tender but still crisp at the center, about 4 minutes.

Add the mushrooms, and continue to cook, uncovered, until the green beans are tender, about 4 minutes. Off heat, discard the bay and thyme; adjust the seasonings with salt and pepper. Transfer to a serving dish, sprinkle evenly with the shallots, and serve.

Posted by Ron Chazen

Nutritional Info Per Serving: N/A