- 8
- 45 mins
Ingredients
- For the Roux:
- 2 * 2 pounds green beans, ends trimmed, cut into 2-inch pieces (weighed prior to trimming)
- 4 * 4 strips bacon, cut into 1/2-inch slices
- 1 * 1 tablespoon olive oil
- 1 * 1 large Vidalia sweet onion, 1/2 cut into large dice, 1/2 reserved
- 1 * 1 medium red bell pepper, cut into 2 by 1/2-inch pieces
- 4 * 4 shittake mushrooms, cut into 1/2-inch strips
- 4 * 4 oyster mushrooms, cut into 1/2-inch strips
- 1 * 1 tablespoon minced shallots
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon freshly cracked pepper
- 1/2 * 1/2 teaspoon cayenne pepper
- 1/4 * 1/4 cup butter
- 1/4 * 1/4 cup all-purpose flour
- 2 * 2 cups milk
- 1 * 1 teaspoon freshly cracked black pepper
- 1 * 1 teaspoon salt
- 2 * 2 cups panko bread crumbs
Preparation
Step 1
Preheat oven to 350 degrees F.
In a large pot of boiling water, blanch green beans. Remove to an ice bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch glass baking dish.
In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain. In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes. Season with the salt, pepper and cayenne. Set aside.
For the roux:
In a medium saucepan over medium heat, melt butter. When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined. Continue to stir for 1 minute more. Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened.
Add in seasonings, combine with green bean mixture and pour into prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top.
Place in oven, set timer for 35 minutes.
For the Topping:
* 1/2 cup buttermilk
* Reserved 1/2 Vidalia onion, thinly sliced, with a mandoline
* 3 medium shallots, thinly sliced with a mandoline
* 1 cup all-purpose flour
* 1 teaspoon granulated garlic
* 1/2 teaspoon dry mustard
* 1/2 teaspoon seasoned salt
* 1 teaspoon freshly cracked black pepper
* 4 cups canola oil