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Thanksgiving: Green Bean and Cremini Mushroom Gratin

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"I swore that I would never attempt a fresh version of the beloved Green Bean Bake because it seemed redundant to alter a recipe that is all about convenience. And then I got a request to create one from my students, and now it threatens to usurp the original. Of course, it is more trouble to make than its ancestor, but this recipe is all about fresh ingredients. The gratin can be made one day ahead."

List of Ingredients

â—¦ 1 ½ pounds green beans, trimmed and cut into 1 ½-inch lengths
â—¦ 5 tablespoons (½ stick plus 1 tablespoon) unsalted butter
â—¦ 12 ounces cremini (baby portobello) mushrooms, thinly sliced
â—¦ 3 tablespoons chopped shallots
â—¦ ¼ cup all-purpose flour
â—¦ 1 â…“ cups half-and-half
â—¦ 1 â…“ cups homemade chicken stock or canned reduced-sodium chicken broth
â—¦ 1 ½ teaspoons soy sauce
â—¦ Salt and freshly ground black pepper to taste
â—¦ â…“ cup freshly grated Parmesan cheese


Recipe

Cook the green beans in a large pot of lightly salted water until crisp-tender, about 4 minutes. Do not overcook, as they will bake in the oven. Drain, rinse under cold water, and drain again. Pat the green beans dry with paper towels.

Heat 4 tablespoons of the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender and the liquid has almost evaporated, about 12 minutes. Add the shallots and cook, stirring often, until softened, about 1 minute. Sprinkle with the flour and stir well.

Whisk in the half-and-half, broth, and soy sauce, and bring to a simmer. Reduce the heat to medium-low. Simmer until slightly reduced, about 5 minutes. Add the green beans and mix well. Spread in a buttered 2-quart baking dish. (The gratin can be prepared up to this point 1 day ahead. Press plastic wrap directly on the surface of the sauce, pierce a few holes in the wrap to allow the steam to escape, then cool to tepid and refrigerate. Remove the wrap before reheating.)

Position a rack in the center of the oven and preheat to 350 F.

Sprinkle the Parmesan over the gratin. Cut the remaining 1 tablespoon butter into tiny cubes and dot the top of the gratin with butter. Bake until the sauce is bubbling and the top is browned, 25 to 35 minutes. Serve hot.

Makes 8 to 10 servings