Here's a deliciously updated version of the classic, with fresh green beans and wine-infused mushrooms. We just had to keep the fried onion topping, which is arguably the best part.
I've always loved traditional green bean casserole but this recipe takes it to another level! I'm not sure if I'll ever make the old school recipe again. The mushrooms sauteed in that Madeira wine adds so much flavor. If you like your beans less crisp, just boil them a big longer. I also always use more fried onions than any recipe calls for.
Would not make again as written, not flavorful. True, beans need to cook longer if you do not like them "al dente".
This recipe turned out so bad. I don't care for crunchy beans and I should have cooked the beans longer. The other ingredients clumped up and tasted terrible. Even my opossum wouldn't eat it.
A nice alternative to the traditional green bean casserole!
This was good. However, it was a lot of work for what it turned out to be.
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!
Made this for dinner tonight. I didn't have Madeira so used dry sherry and the supermarket didn't have shitake mushrooms so I subbed sliced baby bellas, otherwise I made it as the recipe suggested. We enjoyed it, and it will be making an appearance on our Thanksgiving table this year.
