Fresh Green Bean Casserole Mushrooms Recipes

FRESH GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add 2 quarts water and a generous pinch of salt to a Dutch oven and bring to a boil over high heat. Meanwhile, prepare an ice bath by combining 4 cups ice and 4 cups water in a large bowl. Add the green beans to the boiling water and cook just until crisp-tender and bright green, 2 to 3 minutes. Drain the beans and immediately plunge them into the ice bath. When cool, drain again and set aside.
• Melt the butter in the Dutch oven over medium heat. When the bubbles have subsided, whisk in the flour until it is free of lumps. Cook until the mixture is slightly golden and smells of toasted nuts, about 2 minutes. Slowly pour in the milk and cream, whisking constantly. Add the thyme and continue whisking until the mixture is smooth. Cook, whisking occasionally, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt and pepper to taste.
• Meanwhile, heat the olive oil in a large sauté pan over medium-high heat until shimmering. Add the mushrooms, spreading them in an even layer; do not season or stir the mushrooms. Cook until golden brown on one side, about 3 to 4 minutes. Stir to flip the mushrooms, then continue cooking until browned all over, another 3 minutes. Add the brandy, if using, and cook until reduced by half, about 1 minute. Season with pepper and then scrape the mushrooms into the pot with the cream sauce.
• Add the green beans to the mushroom cream sauce. Fold in 1 cup of the fried onions. Transfer the mixture to a 2-quart baking dish.
• Bake until the casserole is hot and bubbling around the edges, 30 to 35 minutes. Top with the butter crackers and the remaining 1/2 cup fried onions. Bake for another 5 minutes, just to brown the topping.

GREEN BEAN CASSEROLE WITH FRESH BEANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large bowl with ice and cold water.
• Bring a large pot of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, about 6 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer to a large bowl
• Heat 3 tablespoons butter in a large skillet over medium-high heat. Saute onion in the hot butter until translucent, about 5 minutes. Add mushrooms and garlic; saute until mushrooms are just cooked through, about 5 minutes. Stir into green beans.
• Place remaining 5 tablespoons butter in a 2-quart, microwave-safe bowl. Microwave on high power in 30 second intervals, until melted.
• Add flour to melted butter and whisk until smooth. Add sea salt and pepper, then add 1 cup of milk; whisk until mixed together. Microwave for 2 minutes. Add the next cup of milk, whisking until smooth; microwave for 2 minutes. The roux mixture should thicken between additions, less so as each cup is added. Add remaining cup of milk; microwave for 2 minutes more, and then whisk.
• Pour the green bean mixture into a 9x13-inch baking pan. Add the thickened roux and combine. Add salt and pepper if desired.
• Bake in the preheated oven until warm and bubbly, about 30 minutes. Top with crispy fried onions and return to the oven for 5 minutes.

GREEN BEANS WITH MUSHROOMS

Steps:

• Bring 2 quarts of water to a rolling boil.
• Wash the green beans and trim the ends and any blemishes.
• Cook the beans in the boiling water for 2 minutes, drain, and rinse to stop the cooking process, set aside. You may do this up to an hour before hand.
• Brush off the mushrooms, trim any dry ends of the mushroom stems.
• Melt the butter in a large sauté pan over medium heat.
• Add the mushrooms, sprinkle with garlic, pepper, and salt.
• Cook for about 10 minutes, or until the mushrooms are golden brown, stirring frequently.
• Five minutes before serving, add the green beans to the pan, tossing well to coat with the buttery mushroom mixture.
• Cook until the green beans are heated through, about five minutes.

MUSHROOM GREEN BEAN CASSEROLE

Steps:

• In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts. , Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

GREEN BEAN MUSHROOM CASSEROLE

Steps:

• Make the casserole: Melt the butter in a large Dutch oven over medium heat. Add the diced onion; cook, stirring, until softened, 7 to 10 minutes. Add the mushrooms; sauté until softened and most of the liquid has evaporated, 10 minutes. Sprinkle in the flour; cook, stirring, 1 minute. Add the broth and half-and-half. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 5 minutes.
• Bring a pot of salted water to a boil. Add the green beans and cook until crisp-tender, 7 to 10 minutes. Drain; shake o any excess water and add to the mushroom sauce. Cook, stirring occasionally, until the beans are very tender, 10 to 12 minutes. Season with salt and pepper.
• Make the topping: Soak the sliced onion in the buttermilk, 5 minutes. Combine the flour and 1 teaspoon salt in a medium bowl. Heat 2 to 3 inches vegetable oil in a large pot until a deep-fry thermometer registers 350 degrees F. Working in batches, drain the onion, toss with the flour and shake o the excess, then fry until golden, 4 to 6 minutes. Drain on paper towels.
• Transfer the green bean mixture to a 4-quart baking dish and top with the fried onion. (The casserole and topping can be made up to 2 hours ahead; refrigerate the casserole. Bring to room temperature; reheat at 350 degrees F, 30 minutes. Top with the fried onion; bake 5 more minutes.)

FRESH GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender but still firm to the bite, 10 to 15 minutes. Drain.
• Melt butter in a saucepan over medium heat; whisk flour, ranch dressing mix, and white pepper into butter until a paste-like consistency is reached. Pour milk into butter mixture; cook, whisking constantly, until sauce is thick and bubbly, 5 to 10 minutes.
• Spray a nonstick skillet with cooking spray and place over medium heat. Cook and stir onion and garlic in hot skillet until slightly softened, about 2 minutes. Transfer 1/2 of the onion mixture to a plate and return skillet to heat.
• Stir mushrooms into skillet with remaining onion mixture; cook and stir until mushrooms are tender, about 5 minutes.
• Stir mushroom mixture, green beans, and sauce together in a 1 1/2-quart casserole dish. Stir reserved onion mixture and bread crumbs together in a bowl; sprinkle over green bean mixture.
• Bake in the preheated oven until hot and bubbling, 25 to 30 minutes.