The Ardent Epicure

An Ode to the Pleasures of Food

Deconstructed Green Bean Casserole
A Holiday Classic~5 Star Style


To start off with, we would like to wish all of our friends who celebrate
A Very safe and Happy Thanksgiving!

And in honor of the holiday, our 5 Star Cooking Group is doing a classic
"Green Bean Casserole" Makeover :) Thank you to our wonderful hosts
Natasha of 5 Star Foodie and Lazaro of Lazaro Cooks.


Now I have to tell you that my original thought was to stick with all the
classic ingredients, well at least how I remember them from childhood. With
the exception of the canned cream of mushroom soup. I thought perhaps a
mushroom Sauce Mornay of sorts? A lovely thick creamy and cheesy
gravy...how could that be bad?

But then I saw it, yes a portabella cream of mushroom soup from
Trader Joe's, the decision was a no brainier at that point. So, since
we were going the portabella route I decided to lay my crunchy
onion crusted green beans right over a snug bed of sliced and
sautéed portabellas.


What you will need:
For the  baked green bean fries

1 pound fresh whole green beans
2 eggs
1/2 cup garbanzo bean flour
1/2 teaspoon fresh pepper, ground
1/4 cup panko bread crumbs
1/2 cup crispy French fried onions, lightly salted
Ice and large pot for blanching.

For the sautéed portabellas
2 large portabella mushrooms
pinch of salt
1/2 teaspoon crushed red peppers
2 tablespoons olive oil

For the cream of mushroom sauce
11 ounce carton of portabella mushroom soup
6-8 ounces half and half
fresh ground pepper to taste



Let's get cooking:
For the  baked green bean fries

Start by preparing your eggs by gently whisking them, adding
Fresh ground pepper and continue to whisk to incorporate. Then
Place in a large enough bowl to accommodate the green beans.
Next mix panko and crispy onions in a mortar or heavy bowl
and crush.

Then take two separate plates,
or one large serving plate, and place your flour on one with the panko/onions
on another .

Now take a large pot filled with water and bring to a boil. Have ready
a bowl with an ice bath. Drop raw beans into the boiling water
for no more than 2-3 minutes, then quickly remove placing in the
ice bath until completely cool.

Leaving the beans still damp, dredge through flour shaking off excess.
Next place into egg bath and coat all sides, then dredge through panko/onion mixture.
 Then lay coated beans onto a lined baking sheet, slightly spaced.

Bake in a pre-heated oven at 425 degrees 8-10 minutes, turn and continue
to bake another 8 minutes or until panko crumbs are golden brown and beans
are just tender. 

For the sautéed portabellas
Gently brush off any debris from your mushrooms and
slice into 1/4 inch pieces lengthwise.

Place mushrooms into a dry non-stick pan, or with just
a drizzle of oil. Sprinkle with a pinch or so of salt
to help sweat out excess liquid. 

Once they begin to loose liquid and start to become limp and
tender, add a bit of oil and crushed red pepper. Continue to sauté
for a few minutes until tender. 

For the cream of mushroom sauce
Add condensed mushroom soup and half and half to 
a medium pot. Heat gently until hot and keep warm.

To arrange place mushrooms on individual plates, top with
crispy green bean fries then drizzle this cream of mushroom sauce. 

Serves 6 as a side




Now, while we are on the subject of most delightful things. I wanted to point
out these beautiful dishes that I used for this post. These were made by a wonderful
and talented ceramics artist Robert James Murphy.

You see, I was explaining to Robert that it can be a challenge to photograph
glazed ceramic dishes at times, and that I would love to find a more matte
surfaced type. Then one day he dropped these beauties off at the store for
 me :) You can see more of Robert's work at RJM Ceramic Designs.


Enjoy~
Alisha~Magic of Spice


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