A classic Thanksgiving holiday dish from chef Brad Smoliak.
| 2 lb | green beans, washed |
To blanch beans bring 4 L of water to a rolling boil, add 1 T kosher salt and blanch beans (or any vegetables) for 3-4 minutes, or until tender crisp. Immediately plunge into ice water to stop the cooking, then drain until ready to use, (up to 2 days ahead).
Wild Mushroom Sauce
| ½c | butter |
| 1c | chopped onion/shallot |
| 2c | sliced wild mushrooms, mixed |
| ¼c | white wine |
| 2c | whipping cream |
| 1c | mushroom liquid |
| kosher salt and cracked black pepper | |
| 1t | parsley or chives, chopped |
Heat a heavy saucepan over medium high heat and melt the butter. Add the onions/ shallots and cook until light golden brown. Add the mushrooms, season with salt and pepper and cook for another 5 minutes, or until there are little brown bits on the bottom of the pan. Add the wine to de-glaze, stir to loosen any bits. Add the whipping cream and mushroom liquid and cook for another 15 minutes, or until reduced by half. Adjust seasoning and add the parsley or chives.
Bread Crumb Topping
| 1 c | breadcrumbs (use gluten-free crumbs if desired) |
| ¼ c | melted butter |
Toss breadcrumbs and butter together.
To assemble: Place the green beans on the bottom of a greased baking dish, add the mushroom sauce, then cover with breadcrumbs. Bake in a pre-heated 400°F degree oven for 20 minutes or until bubbling.
Serves 6-8.