Green Beans with Mushrooms, Cream & Toasted Breadcrumbs
This is a modern rendition of the green bean and mushroom casserole with fried onion rings that was a staple of my childhood. I've replaced the onion rings with toasted breadcrumbs.
Ingredients
For the breadcrumbs:
-
1 cup coarse fresh breadcrumbs
-
1/4 cup olive oil
-
Freshly ground black pepper to taste
For the green beans:
-
4 tablespoons unsalted butter
-
8 ounces white or cremini mushrooms, quartered
-
1 small onion, finely diced (about 1/2 cup)
-
1 teaspoon kosher salt
-
3 medium cloves garlic, minced
-
10 ounces fresh green beans, trimmed
-
3/4 teaspoon freshly ground black pepper
-
1-1/2 cups homemade or low-salt canned chicken broth or water, or a combination
-
1/2 cup heavy or whipping cream
Directions
1.
Make the breadcrumbs: Heat the oven to 375 degrees F. Toss the breadcrumbs in a bowl with the olive oil and pepper. Spread them on a baking sheet and toast until golden, stirring occasionally, about 10 minutes.
2.
Cook the beans: Melt the butter in a large skillet over medium heat. Add the mushrooms and onion. Increase the heat to high to reheat the pan and then drop the heat back to medium. When the mushrooms are slightly golden, add the salt. Saute until the mushrooms are deep golden, about 5 minutes. Add the garlic, green beans, and pepper.
3.
Add the broth or water and simmer, stirring occasionally, until the liquid has reduced by about three-quarters and the beans are fork-tender and fully cooked (taste one to check), about 20 minutes.
4.
Add the cream and simmer until the sauce is reduced to a very thick consistency, about 10 minutes. Serve the beans and sauce topped with the toasted breadcrumbs.
Add Your Review
how-tos
Recommended Recipe:
Chocolate Pecan Pie Bars
Compliments guaranteed when you try these great recipes from Karo.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
