Mrs Gs Green Bean And Porcini Mushroom Casserole Recipes

FRESH GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a covered sauce pan cook green beans in a small amount of boiling water until tender and crisp, about 15 minutes; drain and set aside.
• For the white sauce, in a medium saucepan over medium heat melt butter. Stir in flour, dry salad dressing mix and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat.
• Spray a medium nonstick skillet with nonstick spray and warm over medium heat. Add onion and garlic to hot skillet; cook until tender. Remove half of the onion mixture and set aside. Add mushrooms to skillet and cook until tender.
• In a 1 1/2-quart casserole, combine mushroom mixture, green beans and white sauce.
• In a small bowl stir together reserved onion mixture and bread crumbs. Sprinkle over casserole and bake for 25 - 30 minutes or until heated through.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.

ELEGANT GREEN BEAN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Drain mushrooms and measure liquid, add enough chicken stock to make 1 cup.
• Saute onions gently in 3 tbsp butter for 5 minutes.
• Blend in flour.
• Add reserved mushroom liquid-chicken stock mixture and wine.
• Cook, stirring until mixture boils and thickens.
• Add cheese, salt, and pepper.
• Combine this sauce with the mushrooms and beans.
• Turn into a greased casserole dish.
• Mix bread crumbs with melted butter.
• Sprinkle over vegetables.
• Bake at 375 degrees for 25 minutes.

GREEN BEAN & MUSHROOM CASSEROLE

Steps:

• Over high heat, bring pot of salted water to boil. Add beans. Cover; cook 4-5 minutes. Coat 2-quart baking dish with cooking spray. Drain beans; reserve. Preheat oven to 375 degrees.
• In large skillet, melt 1 T. butter over medium heat. Add onions; cook, stirring, 3-4 minutes. Add mushrooms; cook, stirring, until softened, 1-2 minutes. Add wine; cook 2 minutes. Stir in Boursin cheese; cook until melted. Toss with beans; transfer to baking dish.
• Melt remaining 2 T. butter. Stir in breadcrumbs and Parmesan; sprinkle over green beans. Cover lightly with foil. Bake 20 minutes. Uncover; bake until golden, 10 minutes.

MRS. G'S GREEN BEAN AND PORCINI MUSHROOM CASSEROLE

Steps:

• 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: Heat oven to 375 degrees. Bring 4 quarts water to 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 chicken broth 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.