Green Bean And Pearl Onion Casserole

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Green Bean And Pearl Onion Casserole

 

1 pound fresh green beans

2 cups pearl onions

2 tablespoons olive oil

2 tablespoons butter

2 garlic cloves, minced

1 shallot, chopped

2 bay leaves

3 cups assorted wild mushrooms, sliced, such as oyster, cremini and shiitake

salt to taste

freshly ground black pepper to taste

2 tablespoons fresh thyme leaves

2 tablespoons flour

3 cups milk

1 can fried onions

 

Blanch the green beans and pearl onions by placing them into a large pot of

rapidly boiling water. Cook them for about 2 minutes, until the green beans have

brightened in color. Remove the vegetables from the boiling water with a

strainer then plunge into an ice bath to stop the cooking process. Drain them,

then remove the skins from the onions and set aside.

Coat a skillet with olive oil and butter over medium heat. Sweat the garlic

and shallot down until they caramelize. Add the bay leaves then the assorted

mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the

mixture with flour to tighten up. Add the milk and boil for 3 minutes to

thicken.

Place the green beans and pearl onions in a 2-quart casserole dish. Pour the

" mushroom soup " over the vegetables. Toss to make sure the vegetables are well

coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried

onions and continue to bake for 10 minutes.

Makes 6 to 8 servings.

 

 

 

 

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