It's Thanksgiving, and many of us look forward to that one special dish. Often, it's not even the main dish, but rather a side dish that we only eat during the holidays. It's the dish that always disappears first and that a seasoned host will secretly make a second serving of. In my family, it has always been the green bean casserole.
The spread could be amazing and delicious, but without the green bean casserole, I would find it hard to believe it was actually Thanksgiving dinner. I love that there are so many versions of this casserole that people fondly reflect on as the best.
My nostalgic version of this dish is, in fact, the recipe on the back of a Campbell's cream of mushroom soup can, complete with canned green beans and fried, crispy onions. While I would be just as happy eating this version as any other, since this will be my first Thanksgiving away from family and in New York, I decided to break from tradition, and find a recipe that used fresh ingredients. The recipe I ultimately decided on was from Thomas Keller--one of my favorite chefs.
Share and Enjoy!
2 1/2 lb. green beans, trimmed
kosher salt and pepper, to taste
2 cups grapeseed oil
12 oz. white button mushrooms, sliced 1/4" thick
1 3/4 cups heavy cream
8 sprigs thyme
2-3 cloves garlic, smashed
1 1/2 tbsp. sherry vinegar
3 shallots, thinly sliced (if frying your own onions)
1/2 cup flour (if frying your own onions)
or use store-bought fried, crispy onions
- Trim green beans
- clean and slice white button mushrooms
- smash garlic
- thinly slice shallots into half moons (if frying your own onions)
- Cook trimmed green beans in a pot of boiling salted water for 2 minutes. Drain and rinse with cold water.
- Add 3 tbsp oil to the pot and heat over medium-high heat. Add sliced mushrooms and cook for 8-10 minutes.
- Add cream, thyme, and garlic.
- Reduce heat to medium and periodically stir until the cream is reduced by half, 8-10 minutes.
- Remove thyme sprigs, add vinegar, season with salt and pepper, and use a hand blender to puree the mixture.
- Add the green beans to the sauce and stir to coat.
- Transfer beans to a 9 x 13 casserole dish and cover with fried, crispy onions.
*Adapted from Saveur: http://www.saveur.com/article/recipes/bouchon-bistro-haricots-verts-casserole