GREEN BEAN CASSEROLE

Niki loves green bean casserole but Lindsy and I couldn't stand that fake version.  This is what we came up with. Alton Brown. Don't bother with the onions...they don't turn out good. Just use the canned ones or skip them which is what we do.

This is very good mushroom gravy just to make on its own.  



NOT YOUR MAMA's GREEN BEAN CASSEOLE

Courtesy Alton Brown 

1 pound fresh green beans, rinsed and trimmed

1 gallon water

2 tablespoons kosher salt

For sauce:

2 tablespoons unsalted butter

12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon freshly ground nutmeg

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Turn the oven on to 400 degrees F.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.

Remove from the heat and stir in the green beans.  Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Recipe courtesy of Alton Brown, 2007