1 1/2 pounds green beans, trimmed and halved crosswise
2 tablespoons olive oil
3 cups chopped sweet onion
1 teaspoon chopped fresh thyme
8 ounces shiitake mushrooms, stemmed and sliced
1 (8-ounce) package presliced button mushrooms
1/3 cup Madeira wine or dry sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup fat-free, lower-sodium chicken broth
1 cup (about 2 ounces) canned fried onions (such as French's)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 425°.
Place beans into a large saucepan of boiling water; cook 4 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and thyme to pan; sauté 4 minutes or until onion is tender, stirring occasionally. Add mushrooms; sauté 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates. Stir in flour; cook 1 minute, stirring constantly. Gradually stir in chicken broth; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add mushroom mixture to green beans; toss well. Place green bean mixture in a 2-quart glass or ceramic baking dish. Combine fried onions and grated cheese in a small bowl. Top green bean mixture evenly with fried onion mixture. Bake at 425° for 17 minutes or until top is lightly browned.
I thought this was amazing, but then again, I haven't ever had traditional green bean casserole. I also made the following changes to make it easier: used dry thyme instead of fresh, used Burgundy wine instead of Madeira, and used sliced baby bellas (8 oz). Our family loved it!
I'm not a big fan of green bean casserole but we really liked this version and will be serving it on Thanksgiving. I found Shitake mushrooms but also used dry sherry-I'll buy some Madeira for Thanksgiving. Easy to make as well!
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