For Thanksgiving green bean post 2, I have a holiday classic – green bean casserole – but made with fresh ingredients. So no need to fight the crowds for bagged fried onions and cream-of-mushroom soup, instead take yourself to the produce aisle for some shallots, green beans, and mushrooms. And the truly homemade version is actually a lot easier than it sounds!
This Cook's Illustrated recipe not only produced a great holiday side dish, but also provided me the perfect opportunity to cook with mushrooms for the first time (yes, the first time! for a vegetarian!).
You start by frying up thinly sliced shallots and then letting them cool on some paper towels. Then, using the same pan, stir-fry the mushrooms, then the green beans, and then put all the ingredients together with some cream and broth (water in my case, which had no impact on the flavor).
And with that you are done, on to prep the next Thanksgiving dish! When served, the green beans have a nice thick sauce, with a beautifully rich mushroom flavor. Thanks to CI for the holiday inspiration!
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