LocalPalate Luminary greenbeancasserole AngieMosier
Photo by Angie Mosier

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4-6 servings

  • 1½ pounds fresh green beans,cleaned of the ends and cut to 1-2 inch lengths
  • 1 sweet onion, sliced
  • 1 clove garlic
  • Butter, as needed
  • 2 cup mixed mushrooms, preferably oyster, crimini, button, and/or wild, sliced
  • Salt, as needed
  • 1 bay leaf
  • 2 sprigs thyme
  • ½ cup white wine
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups home-made or store-bought Durkee onions
  1. Preheat oven to 350 degrees.
  2. Blanch beans in salted water for one minute and immediately place in an ice bath to stop from cooking further. Set aside.
  3. Sweat onions and garlic in a bit of butter until aromatic.
  4. Add mushrooms and continue to sweat until a bit of moisture is released.
  5. Season with a bit of salt and add bay leaf and thyme.
  6. Deglaze with white wine and reduce by half.
  7. Add milk and cream, reduce until slightly thick.
  8. Remove bay leaf and thyme sprigs.
  9. In a food processor or blender, purée mixture until smooth
  10. Place beans and mushroom purée in a casserole dish and spread Durkee onions on top.
  11. Bake until slightly browned and the sides are bubbling, about 20-30 minutes.
  • from Eli and Andrea Kirshtein of The Luminary, Atlanta, GA

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