Thursday, June 6, 2013

Green Bean & Asparagus Casserole

12 ounces fresh green beans, stem ends trimmed and cut into 1-inch pieces
1 bunch asparagus, ends trimmed and cut into 1-inch pieces
8 ounces mushrooms, sliced
2 T butter
Olive oil
1 shallot, chopped
3 C heavy cream
1 T Worcestershire
One 2.8-ounce can of french-fried onions
3 T flour
Salt & pepper

Blanch the green beans and asparagus in boiling water for about 5 minutes.  Drain and reserve.

Preheat a large skillet to medium high heat.  Melt the butter in the skillet and drizzle in some olive oil.  Cook the mushrooms and shallot until tender.  Remember not to salt mushrooms until they are browned. Otherwise you will have gray mushrooms.  When the mushrooms and shallot are tender, sprinkle in the flour and whisk it around to coat the mushrooms.  Cook for about a minute.  Add in the cream and whisk to combine.  Reduce heat to medium.  Add in the Worcestershire sauce and taste for salt and pepper.  Cook until the cream is thickened and bubbly and reduced.  Remove from heat and stir in the green beans and asparagus.

Preheat the oven to 350 degrees.  Put the green bean mixture in an 8 x 8 casserole pan.  Sprinkle the french-fried onions over the top and cover with foil.  Cook for about 25 minutes.  Remove the foil and continue cooking another 5 minutes.

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