Proper Green Bean Casserole

It’s quite easy to make your own green bean casserole from scratch. This recipe focuses on well known cooking techniques and methods in addition to starting with fresh ingredients. The pairing of the two creates a green bean casserole you can be proud of.

Proper Green Bean Casserole

Ingredients:

  • 600 g Green Beans

  • 227 G Mushrooms

  • 2 g Fresh Thyme

  • Vegetable Oil for frying

  • 2 Red Shallots

  • 50 g Flour

  • 50 g Butter

  • 500 g Milk

  • 1 g Nutmeg - optional

  • Coarse Salt to taste

  • Black Pepper to taste

  • Fleur de sel (Flakey Salt for topping after baking

Prep List:

  1. Gather all ingredients

  2. Remove tips of green beans and cut into 1 inch pieces

  3. Thinly slice mushrooms and shallots

  4. Mince fresh thyme (leaves only)

Directions:

  1. Preheat the oven to 400 degrees fahrenheit (204 C)

  2. Add the sliced mushrooms, a drizzle of oil, salt, and fresh thyme to a baking sheet. Roughly mix together and roast in the oven for 10 minutes, remove, and set aside.

  3. Heat a large pot of water over high heat to boil. Add a healthy handful of salt, approximately 10 grams of salt per 1000 grams of water, a 1% solution. Meanwhile, fill a large metal bowl with water and ice. Add the green beans to the boiling water and blanch for 3-4 minutes until they turn bright green. Drain the green beans and Immediately move them into the ice water to shock them so they maintain their color. Drain and set aside.

  4. Heat about 1/2 inch oil in a small pot until it reaches 350 degrees F (177 C). Set a plate to the side with a paper towel. Toss in the sliced shallots and fry until golden brown and crispy. Remove from the oil and drain on the paper towel and add a sprinkle of salt.

  5. Prepare a roux by melting butter in a sauce pan over medium heat. Let the butter bubble for 30 seconds to evaporate the excess water in the butter. Add the flour and stir until a wet sand mixture forms. Let cook, while stirring, for 2 minutes until it smells like a pie crust. Turn the heat to medium low. Whisk in the milk and cook for 15-20 minutes, stirring intermittently, until it starts to thicken. Add in the roasted mushrooms and grated nutmeg. Stir until combined.

  6. Taste the bechamel. Add salt and pepper (it will need it). If it feels a little grainy or starchy, continue to cook, while stirring, for another 5-10 minutes over low heat.

  7. In a large loaf or square pan, mix 1/2 of the mushroom bechamel, and 1/2 crispy shallots. Add the green beans and pour over the remaining mushroom bechamel. Bake at 400 degrees for 10-15 minutes.

  8. To serve, sprinkle remaining crispy shallots and top with FLAKEY SALT (fleur de sel) - non negotiable, it really brings the whole dish together.

Ethan Chlebowski