recipe: green bean casserole (T-day 2 of 5)

photo from Serious Eats

although i HATE green beans, i have no problem cooking them for everyone else on Thanksgiving. this recipe from Serious Eats provided a perfect from-scratch way to make the traditional GB casserole, without having to mess with the old cream of mushroom stuff. i can't vouch for how it was personally, but the homemade soup i tasted while it was prepping tasted pretty damn good. everyone else gave it the old thumbs up, so it sounds like a keeper if i ever make traditional GB casserole again.

i scaled the recipe down a bit, but followed it verbatim otherwise (besides a lil extra garlic). 

ingredients list: (serves 4-6)
- 1 cup fried onions (French's would work, i used an off-brand from the Asian market)
- 2 tbsp cooking oil
- 3/4 lbs white button mushrooms, rinsed 
- 1 tsp soy sauce
- 1 tsp fresh lemon juice
- 1 cup low sodium chicken stock
- 3/4 cup heavy cream
- 1 tbsp butter
- 4 cloves garlic, finely minced
- 1/8 cup flour
- fresh ground black pepper
- 1 lbs green beans, ends trimmed, and cut into 2" pieces
- 1 tsp kosher salt



to make: 
chop mushrooms into 1/4" - 1/2" pieces, and set aside. combine soy sauce, lemon juice, chicken stock, and heavy cream in a medium bowl. 

add 2 tbsp cooking oil and butter to a 12" non-stick skillet. heat over high heat until butter is melted and stops foaming. add mushrooms to skillet and cook, stirring occasionally, until liquid is evaporated and mushrooms begin to sizzle, 6-10 minutes. 

reduce heat to medium high. add garlic and cook, stirring constantly, until fragrant, about 30 seconds. add flour and cook, stirring constantly, until light golden blond, 1-2 minutes. whisking constantly, add stock and cream mixture. bring to a boil, reduce to a simmer, and cook until mixture achieves a thick texture, between pancake batter and heavy cream, about 5 minutes. season to taste with salt and pepper. 

adjust oven rack to lower-middle position and preheat oven to 350 F degrees. fill large bowl with ice cubes and water and set aside. bring large pot of water and kosher salt to boil over high heat.  add green beans to water and boiling water and boil until tender but still bright green, about 5 minutes. drain in colander and then immediately transfer to ice water -- let soak until completely cooled. drain and set aside. 

combine green beans and mushroom sauce. transfer to a 9x13" rectangular casserole dish. bake until hot and bubbly, 15-20 minutes, adding fried mushrooms during last 5 minutes of baking. done!