Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.
Provided by Andrea Bemis
Categories HarperCollins Thanksgiving Fall Side Bacon Walnut Green Bean Mushroom Soy Free Peanut Free Wheat/Gluten-Free Vegetable
Yield Serves 6 as a side
Number Of Ingredients 15
Steps:
- Preheat the oven to 475°F.
- Make the topping:
- In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there's way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
- Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
- Wipe out the skillet (you'll be using it again).
- Make the beans:
- Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
- Make the sauce:
- Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 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. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
- Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
- Serve immediately.
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Colton richardson
[email protected]Overall, this casserole was a disappointment.
TaRuf AhMed
[email protected]I would not make this casserole again.
Zachary Patterson
[email protected]The casserole was too watery.
Shafiq Rehmani
[email protected]The walnut-bacon crumble topping was too salty.
oyena mivuyo135
[email protected]This casserole was a little bland for my taste.
stephen cerdrick
[email protected]I'm not a big fan of green bean casserole, but I really enjoyed this recipe.
Winhtet Oo
[email protected]This casserole is a great side dish for any holiday meal.
Adham Muhammad
[email protected]I added some chopped mushrooms to the casserole and it was even better.
Ayaanahmed Rafi
[email protected]This casserole was a great way to use up leftover green beans.
Yuda Kiku
[email protected]I would definitely make this casserole again.
Areeba Zubair
[email protected]This casserole was delicious! The walnut-bacon crumble topping was the perfect addition.
Md Jawad
[email protected]I made this casserole for my family and they loved it. The walnut-bacon crumble topping was a big hit.
Tara A
[email protected]This casserole was easy to make and turned out great! The walnut-bacon crumble topping was a nice touch.
Transformers Batman
[email protected]I've made this casserole several times now and it's always a crowd-pleaser. The green beans are crisp-tender and the sauce is creamy and flavorful. The walnut-bacon crumble topping is the perfect finishing touch.
Michael Gutnik
[email protected]This casserole was a hit at our Thanksgiving dinner! I especially loved the walnut-bacon crumble topping - it added a delicious and unique flavor.