Ah the classic Green Bean Casserole. Guilty pleasure of creaminess. Well, I've come up with a highbrow version of this classic that is sure to wow.
No frozen or canned beans here. Start with 1 to 2 pounds of the real deal. Cook your green beans according to the directions here. Keep cool and to the side.
Mmmm , the Chanterelle. Don't be put off by it's price per pound, mushrooms are light and you're not going to use that much. I used 1/2 a pound but you could probably get away with as little as 1/4.
Chop the Chanterelles coarsely. Normally with mushrooms I will tell you to cook them quickly over high heat but Chanterelles are a little different. We're not trying to brown them, just to get any extra liquid out so cook them over medium heat until the pan is staying relatively dry. I cooked them in about 1 tablespoon of butter (hey, it's Thanksgiving, let's indulge a little). Don't forget to season along the way with salt and pepper.
Once the mushrooms are cooked through and relatively dry add 1 cup of heavy cream to the pan and reduce by at least half, until the sauce is pretty thick. Set aside.Slice up several shallots thinly so as to make rings. Break up the slices a little so that they become individual rings and then toss in a little flour, salt and pepper. Coat a sheet pan very lightly with olive oil and spread shallot rings out in one layer on the pan. Place in a 350 degree oven and check frequently, stirring the rings around, until they are golden brown and crispy. Set pan aside and allow rings to cool.
To serve- smash one clove of garlic and place in a large saute pan with 1-2 tablespoons of olive oil. When hot, add in green beans and toss until just hot. Place on serving dish. Meanwhile, reheat cream and Chanterelle sauce, adding a little more cream if the sauce has become too thick, until bubbling and pour over the beans. Top with the crispy shallots.
Done!
