This traditional Thanksgiving side dish has been elevated to a new level and depth of flavor. Whether you are serving it alongside turkey, ham or even tofurkey, it'll make a graceful addition to your holiday table.
Green Bean “Casserole” Paired with 2018 Pinot Noir, Bush Crispo Vineyard
1 ½ lb. Green Beans, trimmed and washed
2 T. Butter, unsalted
2 T. Olive Oil
1 lb. Mushrooms, a nice forest mushroom or mixture (alba, royal trumpet, chanterelle, etc) cleaned and cut into larger than bite-sized pieces
1 T. Garlic, minced
½ c. Red Wine, preferably a Syrah or Cabernet Sauvignon
2 T. Flour
¾ c. Chicken or Vegetable Stock
¾ c. Whole Milk
¾ c. Heavy Whipping Cream
½ c. Parmesan, shredded
1 cup crispy shallots or onions (Chef Stacey recommends purchasing these from an Asian market or at a high-end grocery store with a well-stocked Asian foods isle. If necessary, use the French’s fried onions.)
Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish with cooking spray.
In a large pot of salted boiling water, cook green beans for 5 to 7 minutes. They should have a little tender but do not overcook (they are going into the oven later). Shock in an ice bath. Drain or pat dry. Place back into your pot. Set aside.
In a medium saute pan, over medium heat, melt butter. Once melted add mushroom in batches, do not overcrowd the pan, and sear the mushrooms until golden. Set aside and start another batch. When the last batch is done, add the rest of the cooked mushroom to your pan. Add garlic and stir for 30 seconds until fragrant. Deglaze with the red wine. Whisk in flour until smooth. Cook for 1 minute while constantly stirring.
Pour in chicken or vegetable stock, stir and cook for 3 minutes until thickened. Next, pour in your whole milk and cream. Stir until combined and then decrease heat to low and continue to stir and cook until sauce thickens. About 5-10 minutes. Season sauce with salt and pepper.
Pour mushroom sauce over the green beans. Mix well. Bake in oven for approximately 20 min.
Remove from oven, sprinkle with crispy shallots and let rest for 5 minutes. Serve with a glass of 2018 Pinot Noir, Bush Crispo Vineyard and your favorite main dish.