Yield: 8 servings
Ingredients:
- 8 ounces Fresh Mushrooms, Cleaned from Texas Fungus or Mushroom Pride at The Shed
- 1 T Olive Oil from D’s Sourdough at The Shed or Market Provisions at The Market
- 1 Large Shallot, Chopped
- 4 Garlic Cloves, Smashed
- 1 bunch Fresh Thyme, Picked + Chopped from Bonton Farms
- 4 ounces Water
- 2 ounces Butter from Market Provisions at The Market
- 2 cups Heavy Cream from Market Provisions at The Market
- 1 Large Onion, Sliced Thinly
- ½ c AP flour
- ½ t Salt
- ½ t Pepper
- ½ t Onion Powder from Market Provisions at The Market
- ½ t Garlic Powder from Market Provisions at The Market
- ½ t Paprika
- 16 ounces Fresh Green Beans, Cleaned + Blanched
Instructions
- Begin by making the cream of mushroom; cut the mushrooms into small pieces- the shape does not matter as long as the pieces are roughly all the same size.
- In a large sauté pan, heat the olive oil over high heat and sauté the fresh mushrooms, chopped shallot, garlic cloves, and fresh picked and chopped thyme together until tender and caramelized. This should take around 8 minutes.
- Add the water to deglaze the pan ensuring to scrape up any of the delicious brown bits stuck to the bottom. Add the butter and heavy cream, bring to a simmer over medium heat, and cook until reduced and thickened by 1/3.
- Make the crispy onions by combining all of the dry ingredients in a large bowl.
- Add the thinly sliced onions to the bowl and toss until well coated. Shake off any excess flour coating. Lay evenly on a baking tray and bake at 300 degree for about 15 minutes, until browned and crispy.
- Blanch the green beans by boiling in water. Once bright green, but not cooked all the way, remove from the water and add to a casserole dish.
- Puree the cream of mushroom in a blender or food processor and add to the top of the green beans.
- Serve immediately for a warm crisp casserole or set aside until needed and heat through in a hot oven for a softer green bean.
- Enjoy!
Credit: Chef Michelle Tribble
