Directions
- 1Preheat a 12-inch skillet over medium heat.
- 2Add butter to the skillet.
- 3Add mushrooms, kosher salt, pepper, and crushed thyme to the melted butter.
- 4Sauté the mushrooms until tender, about 5 to 6 minutes.
- 5Add minced garlic to the mushrooms and sauté until fragrant, about 1 minute.
- 6Stir in all-purpose flour to coat the mushrooms.
- 7Deglaze with Madeira.
- 8Add chicken stock.
- 9Pour in cold milk.
- 10Season with kosher salt and pepper.
- 11Bring the mixture to a bubble over medium heat.
- 12Reduce to simmer and cook out the raw flour flavor for about 5 to 7 minutes until velvety with no lumps.
- 13Add blanched green beans to the sauce.
- 14Transfer the green bean mixture to a casserole dish.
- 15Bake in the oven at 375 degrees Fahrenheit until hot and bubbly, about 25 minutes.
- 16Fry the shallots until golden brown.
- 17Remove fried shallots and place them on a cooling rack.
- 18Season fried shallots with salt.
- 19Top the baked green bean casserole with crispy shallots.
Ingredients
- 6 tablespoons unsalted butter
- 12 ounces mushrooms
- kosher salt
- pepper
- 1.5 tablespoons crushed thyme
- 5 cloves minced garlic
- 0.25 cup all-purpose flour
- 0.5 cup Madeira
- 0.5 cup chicken stock
- 1.5 cups cold milk
- 1.5 pounds blanched green beans
- crispy shallots
Equipment
12-inch skilletovencasserole dishcooling rack
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