Green Bean and Wild Mushroom Casserole with Shallot Topping
- 1 1⁄2 pounds fresh or frozen green beans
- 1⁄2 ounce dried wild mushrooms
- 1⁄2 cup boiling water
- 3 tablespoons unsalted butter
- 1⁄2 pound white mushrooms, diced
- 1⁄4 cup all-purpose flour
- 1⁄2 cup low-sodium chicken broth
- 3⁄4 cup milk
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 10 large shallots
- Vegetable oil
- Produce
- Green beans, fresh or frozen (1 1/2 pounds)
- Mushrooms, dried wild (1/2 ounce)
- Mushrooms, white (1/2 pound)
- Shallots, large (10)
- Canned Goods
- Chicken broth, low-sodium (1/2 cup)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Salt (3/4 teaspoon)
- Vegetable oil (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter, unsalted (3 tablespoons)
- Milk (3/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 7, 2011 (2 years ago).
5 people saved this recipe.
