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Green Bean Casserole Redux
Submitted by Heather Cheney | Heather Likes Food on November 10, 2012 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 pound Green Beans, Trimmed And Cut Into Bite Sized Pieces
- 8 ounces, weight White Mushrooms, Sliced
- 2 Tablespoons Butter
- 2 cloves Garlic, Minced
- 1-⅓ cup Heavy Cream
- ½ cups Parmesan Cheese, Shredded
- ¼ teaspoons Black Pepper
- 1 pinch Ground Nutmeg
- 1 cup French Fried Onions
Preparation Instructions
Heat a pot of water to boiling and place beans in the water to blanch for about 5 minutes. Beans should be bright green and just barely tender. Immediately remove beans from water and plunge into a a bowl of cold water or run under the faucet until cool. This stops the cooking process.
In a medium pan, saute mushrooms in butter and salt until soft and starting to caramelize. Stir garlic and cream into the mushrooms and bring to a simmer. Stir in Parmesan, pepper, nutmeg, and green beans and continue to simmer for about 5 minutes or until the the sauce is thickened and the beans are tender.
Remove from heat, season with more salt to taste and top with french-fried onions.
