Green Bean Casserole with Mushroom Bechamel & Crispy Onions
- Cooking oil, such as peanut or canola oil
- 1 cup all-purpose flour
- 1/2 cup lager-style beer, plus more as needed
- 1 small sweet onion, sliced into very thin rings or half moons
- Kosher salt
- 2 pounds green beans, ends removed and beans snapped in half
- 6 tablespoons unsalted butter, divided
- 1 pound baby portobello mushrooms, cleaned and diced
- 1 small sweet onion, diced
- 4 cloves garlic, peeled and minced
- 1/2 cup dry white wine
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard powder
- Kosher salt and pepper, to taste
- 1 cup freshly grated sharp cheddar
- Produce
- Baby portobello mushrooms (1 pound)
- Garlic (4 cloves)
- Green beans (2 pounds)
- Sweet onion, small (2)
- Canned Goods
- Chicken stock (1 cup)
- Condiments
- Mustard powder, ground (1 teaspoon)
- Worcestershire sauce (1 teaspoon)
- Cooking & Baking
- Cooking oil (1)
- Flour (1 3/8 cup)
- Kosher salt (1)
- Kosher salt and pepper (1)
- Dairy
- Butter, unsalted (6 tablespoons)
- Cheddar, sharp (1 cup)
- Heavy cream (1 cup)
- Whole milk (1 cup)
- Beer, Wine & Liquor
- Lager-style beer (1/2 cup)
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 12, 2012 (3 months ago).
97 people saved this recipe.
