Green Bean Bake
We agree that the original Green Bean Casserole is a classic dish, but there is nothing like a homemade green bean casserole with freshly crisped onion rings atop. Our Green Bean Bake calls for fresh and flavorful shiitake mushrooms and fresh green beans. It is thickened with a roux that is flavored with stock and rich cream; then topped with texturally delicious onion rings. This recipe will, no doubt, become a new family favorite. Yields 8-10 Servings.
Ingredients
3 cups chicken stock
1/2 ounce dried, stemmed shiitake mushrooms
Kosher salt, to taste
2 pounds green beans, cut into 1 1/2-inch pieces
Canola oil
1 1/4 cups flour
1 large yellow onion, thinly sliced
5 tablespoons butter
1/3 cup heavy cream
Freshly ground black pepper, to taste
Directions
1 In a small pot, bring chicken stock to a boil. Remove from heat then add mushrooms. Cover pot until mushrooms are soft, about 20 minutes. Strain mushrooms, reserving broth for later use. Thinly slice mushrooms then set aside. Bring a pot of salted water to a boil. Add green beans and cook for 6-7 minutes, or until tender. Transfer beans to ice water then drain and pat dry with paper towels. Set beans aside for later use.
2 Add 2" of oil to a large pot and heat over medium-high heat, until oil reaches 350F on a deep-fry thermometer. Place 1 cup of flour into a large bowl. Working in batches, toss onions in flour, shake off excess, and fry n oil until golden, about 4 minutes. Transfer to a paper towel-lined plate. Season with salt.
3 Grease an 8 x 8-inch casserole dish with 1 tablespoon butter and set aside. Melt remaining butter in a saucepan set over medium heat. Add remaining flour and whisk, cooking for 1 minute. Add reserved broth while whisking and bring to a boil. Reduce heat to medium-low and simmer, whisking occasionally until thick, about 15 to 20 minutes. Whisk in cream. In a bowl, combine cream mixture, beans, 1/2 onions, and salt and pepper. Place mixture in buttered casserole dish and top with remaining onions. Bake for 20 minutes, until bubbly.

recipe from: 11/3/08