Post by chief_cook2 on Apr 21, 2003 14:05:46 GMT -6
1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and
shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Blanch the green beans and pearl onions by placing them into a large pot of
rapidly boiling water. Cook them for about 2 minutes, until the green beans
have brightened in color. Remove the vegetables from the boiling water with
a strainer then plunge into an ice bath to stop the cooking process. Drain
them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic
and shallot down until they caramelize. Add the bay leaves then the assorted
mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the
mixture with flour to tighten up. Add the milk and boil for 3 minutes to
thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the
"mushroom soup" over the vegetables. Toss to make sure the vegetables are
well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with
fried onions and continue to bake for 10 minutes.
Prep Time: 10 minutes
Cook Time: 50 minutes
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and
shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Blanch the green beans and pearl onions by placing them into a large pot of
rapidly boiling water. Cook them for about 2 minutes, until the green beans
have brightened in color. Remove the vegetables from the boiling water with
a strainer then plunge into an ice bath to stop the cooking process. Drain
them, then remove the skins from the onions and set aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the garlic
and shallot down until they caramelize. Add the bay leaves then the assorted
mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the
mixture with flour to tighten up. Add the milk and boil for 3 minutes to
thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the
"mushroom soup" over the vegetables. Toss to make sure the vegetables are
well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with
fried onions and continue to bake for 10 minutes.
Prep Time: 10 minutes
Cook Time: 50 minutes