Green Bean Casserole

Inspired by the casserole of my youth, this Green Bean Casserole is reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping.

INGREDIENTS

– Green beans – Shiitake mushrooms – Oyster mushrooms – Cremini mushrooms – Extra virgin olive oil – Thyme sprigs – Kosher salt and pepper

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Bring a pot of salted water to a boil and add beans. Boil about 5 minutes or just until tender.

INSTRUCTIONS

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Preheat oven to 425 degrees. Spread sliced mushrooms and thyme onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast about 15 minutes.

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To make the bechamel sauce, melt butter in medium saucepan over medium heat. Add minced garlic and shallots and cook for 2 minutes.

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Add the flour and cook 2-3 minutes, stirring well. Pour in the milk, whisking constantly.

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