Guess who's coming to dinner 

The Indy drops in with its annual list of lip-smackin' holiday recipes

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Side dish

Green bean and roasted

mushroom casserole

Tyson Nicol and Ethan Siegel

Owners Organic Sprouts Kitchen

406-544-3007

Food for thought: Organic Sprouts Kitchen provides children with nutrient-rich meals through a local hot lunch program, as well as family-style lunches and dinners that can be delivered straight to your door. But you may best recognize them as the folks who served delicious breakfast sandwiches at the Clark Fork River Market over the summer.

Co-chefs Tyson and Ethan describe this recipe as a twist on the canned green beans and cream of mushroom soup casserole we all know. "The true flavors of the green beans and mushrooms along with all of their nutrients are here in a simple preparation," explains Ethan. "The thyme goes wonderfully with the mushrooms and the browned onions with panko breadcrumbs replace the usual french fried onions in a can."

What you'll need:

1/4 cup flour

1/2 stick butter

1 1/2 cups cream

1 pint crimini mushrooms, quartered

1 pound fresh green beans, washed and trimmed

1 fresh thyme sprig

Olive oil

Lemon juice

1/2 of a small onion, julienne

1/4 cup panko breadcrumbs

How to make it:

Start by pre-heating your oven to 400 degrees. In a roasting pan, toss your mushrooms with oil, salt and pepper. Add a sprig of thyme to the pan and put in the oven for about 20 minutes or until they are golden brown. Blanch your green beans in boiling water with some pinches of salt and a cap full of lemon juice (keeps beans brighter in color) for just 2 minutes.

Start a roux in a saucepan by melting your butter and whisking in your flour. Once you've made your roux, over low heat slowly whisk in your cream and cook until the sauce thickens. Pull out your browned mushrooms, removing the thyme. Pour the mushrooms with all the juices into your cream sauce. Drain your beans and add them to the mixture. In a sauté pan, brown your onion and toss it in the breadcrumbs with a little salt. In a small casserole dish, add the bean and mushroom sauce mixture, spreading evenly. Now put the onion and breadcrumb mixture on top and bake in the same 400-degree oven for 30 minutes.

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