This dish is the fresh-from-scratch version of the holiday classic that requires lots of can opening but not much actual cooking. This one is not hard to make and the taste payoff is big@@mdthe snap of fresh beans, lots of meaty mushrooms, fresh garlic and herbs, and real Parmesan@@mdall topped with crispy shallot rings. Once you try it you’ll never go back.
Preheat the oven to 375°F. Heat the oil in a small skillet over medium-high heat until very hot but not smoking. 1/4 cup olive oil
6 medium shallots, sliced into rings (about 1 cup)
11/2 pounds thin fresh string beans or haricots verts, trimmed
1 pound button mushrooms, sliced
6 large cloves garlic, minced
1 tablespoon chopped fresh thyme
3 cups cold low-fat (1%) milk
3 tablespoons all-purpose flour
1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
1/2 cup finely chopped fresh parsley leaves
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray
Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes.
Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, for 1 minute. Transfer the mushroom mixture to a bowl.
Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, about 10 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, the 1/3 cup cheese, the parsley, nutmeg, salt, and black pepper.
Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.
Makes 8 servings
Serving size 1 cup
Per Serving Calories 150; Total Fat 6 g (Sat Fat 2 g, Mono Fat 3.1 g, Poly Fat 0.7 g); Protein 9 g; Carb 18 g; Fiber 3 g; Cholesterol 18 mg; Sodium 330 mg
Excellent source of Calcium, Phosphorus, Riboflavin, Vitamin A, Vitamin C, Vitamin K
Good source of Copper, Folate, Fiber, Iodine, Iron, Magnesium, Manganese, Molybdenum, Niacin, Pantothenic Acid, Potassium, Protein, Selenium, Thiamin, Vitamin B6, Vitamin D
Sat. Fat 10g, Chol. 35mg
Fiber 2g, Sodium 890mg
Sat. Fat 2g, Chol. 10mg
Fiber 3g, Sodium 330mg
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