FRENCH BEAN CASSEROLE

By Sube

Ingredients

• 1 pound green beans
• Salt
• 2 tablespoons butter
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, peeled halved and sliced thin
• 3 meidum garlic cloves, minced
• 1/2 pound shitake mushrooms, stemmed and sliced thin
• 1/2 pound cremini mushrooms, cleand and sliced thin
• 1 cup chicken broth
• 1/2 cup sour cream
• 2 tablespoons each chopped fresh parsley and tarragon
• 1 cup fresh bread crumbs
• 1/4 cup chopped Marcona almonds
• 1 teaspoon finely grated lemon zest
• Pepper

Details

Servings 6

Preparation

Step 1

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Place green beans, 1/2 cup water, and sprinkling of salt in an ovenproof skillet; cover, turn burner on high and cook until beans are bright green and tender-crisp, about 5 minutes. Immediately cool beans in an ice bath, drain again and set aside.

Meanwhile, heat butter and 1 tablespoon oil over medium heat until biutter foams. Add onions; cook stirring until soft and golden brown, about 6 minutes. Add garlic; saute until fragrant, 1 to 2 minutes longer. Add mushrooms, saute until golden, about 5 minutes. Add chicken broth; simmer until it forms thin gravy, 2 to 3 minutes. Stir in sour cream and herbs and then the green beans; cook until heated through. Transfer to oven; cook to blend flavors, 8 to 10 minutes.

Meanwhile heat remaining tablespoon of oil in a medium saute pan over medium heat. Add bread crumbs and almonds; stir until golden andfragrant, 2 to 3 minutes. Add lemon zest and light sprinkling of salt and pepper; cook until fragrant, 1 to 2 minutes; set aside. Sprinkle warm green beans with seasoned bread crumbs and serve immediately.