Not Your Mama's Green Bean Casserole
Not Your Mama's Green Bean Casserole might be just the side dish you are searching for. Watching your figure? This vegetarian recipe has 230 calories, 5g of protein, and 15g of fat per serving. This recipe serves 10. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 45 minutes. If you have shallots, sherry, portobello mushrooms, and a few other ingredients on hand, you can make it.
Instructions
Watch how to make this recipe.
Melt 4 tablespoons butter in a large skillet over medium heat.
Add the shallots and saute until translucent, about 3 minutes.
Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened.
Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
Melt the remaining butter in a large skillet over high heat.
Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
Trim leek, slice in half lengthwise, and wash well under running water.
Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden.