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   December 3: National Green Bean Casserole Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: A.T.K. Green Bean Casserole   
    Categories: Vegetables, Mushrooms, Herbs, Breads, Sauces   
         Yield: 9 servings   
       
   MMMMM--------------------------TOPPING-------------------------------   
         4 sl White sandwich bread; torn   
              - in quarters   
         2 tb Unsalted butter; softened   
       1/4 ts Salt   
       1/3 ts Ground black pepper   
         3 c  Canned fried onions   
      
   MMMMM---------------------------BEANS--------------------------------   
              Salt   
         2 lb Fresh green beans; ends   
              Trimmed, cut diagonally in   
              - 2" pieces   
       1/2 oz Dried porcini mushrooms   
         6 tb Unsalted butter   
         1 md Onion; minced   
         3 cl Garlic; minced   
        12 oz White button mushrooms;   
              - wiped clean, stems trimmed   
              - sliced 1/4" thick   
        12 oz Cremini mushrooms; wiped   
              - clean, stems trimmed,   
              - sliced 1/4" thick   
         2 tb Minced fresh thyme leaves   
       1/4 ts Ground black pepper   
         2 tb All-purpose flour   
         1 c  Chicken broth   
         2 c  Heavy cream   
       
     All the components of this dish can be cooked ahead of   
     time. The assembled casserole needs only 15 minutes in   
     a 375°F/190°C oven to warm through and brown.   
        
     FOR THE TOPPING: Pulse bread, butter, salt, and pepper   
     in workbowl of food processor fitted with metal blade   
     until mixture resembles coarse crumbs, about ten   
     1-second pulses. Transfer to large bowl and toss with   
     onions; set aside.   
        
     FOR THE BEANS: Set oven @ 375°F/190°C. Bring 4 quarts   
     water to a boil in large pot. Add 2 tablespoons salt and   
     beans. Cook until bright green and slightly crunchy, 4   
     to 5 minutes. Drain beans and plunge immediately into   
     large bowl filled with ice water to stop cooking. Spread   
     beans out onto paper towel-lined baking sheet to drain.   
        
     Meanwhile, cover dried porcini with 1/2 cup hot tap   
     water in small microwave-safe bowl; cover with plastic   
     wrap, cut several steam vents with paring knife, and   
     microwave on high power for 30 seconds. Let stand until   
     mushrooms soften, about 5 minutes. Lift mushrooms from   
     the liquid with fork and mince using chef's knife (you   
     should have about 2 tablespoons). Pour liquid through   
     paper towel-lined sieve and reserve.   
        
     Melt butter in large nonstick skillet over medium-high   
     heat until foaming subsides, about 1 minute. Add onion,   
     garlic, button mushrooms, and cremini mushrooms and cook   
     until mushrooms release their moisture, about 2 minutes.   
     Add porcini mushrooms along with their strained soaking   
     liquid, thyme, 1 teaspoon salt, and pepper and cook   
     until all mushrooms are tender and liquid has reduced to   
     2 tablespoons, about 5 minutes. Add flour and cook for   
     about 1 minute. Stir in stock and reduce heat to medium.   
     Stir in cream and simmer gently until sauce has   
     consistency of dense soup, about 15 minutes.   
        
     Arrange beans in 3 quart gratin dish. Pour mushroom   
     mixture over beans and mix to coat beans evenly.   
     Sprinkle with bread crumb mixture and bake until top is   
     golden brown and sauce is bubbling around edges, about   
     15 minutes. Serve immediately.   
        
     SERVES: 8 to 10   
        
     RECIPE FROM: https://www.americastestkitchen.com   
        
     Uncle Dirty Dave's Archives   
       
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