Green Bean Casserole

By GialloZafferano · 75 min

Ingredients

Instructions

1. Wash the vegetables and cut them into different shapes for a variety of textures.
2. Put the dried mushrooms in a pot with 1 liter of cold water. Bring to a simmer and let steep to make a flavorful broth.
3. Melt a knob of butter in a large pan. When it starts to brown, add the finely chopped shallots and thyme, sauté briefly, then add the fresh mushrooms and cook until soft.
4. Sprinkle in the flour and cook for 2 minutes. Deglaze the pan with the Madeira wine and let the alcohol evaporate completely.
5. Add the mushroom broth and stir well. Pour in the cream and cook until thickened. Season with nutmeg and black pepper, then stir in the mustard and more thyme to taste.
6. Boil the green beans in salted water for 5 minutes, then move them straight to an ice bath to stop cooking and keep their colour.
7. Fold the green beans into the mushroom cream, pour everything into a buttered casserole dish and top with small cubes of gorgonzola piccante.
8. Slice the remaining shallots, dust them lightly with flour and fry at 290°F (145°C) for about 5 minutes until golden. Mix with the breadcrumbs.
9. Sprinkle the shallot and breadcrumb mixture over the casserole. Bake at 350°F (180°C) for 20 to 25 minutes until bubbling and golden on top.

Summarized from GialloZafferano's video. Watch it for the details.

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