Green Bean Casserole
Green bean casserole is not something with which I am too familiar. I do know that the easy way of preparing involves pre-made cream soup, but that doesn't sound too appealing to me.
I googled around today and came across a few recipes here and here. I decided to take some parts from each of these, and I am pleased with the results. This recipe can be made the day before and warmed in the oven before eating. Make sure you wait to add the fried onions until you are ready to bake.
1 1/2 pounds green beans, washed and trimmed to one inch pieces
1 + 3 tablespoons Earth Balance
8 ounces wild mushrooms, roughly chopped (I used white, crimini, and baby bella)
2 shallots, chopped
2 garlic cloves, crushed
1/4 cup flour (I used a gluten free flour to keep this dish GF)
1 1/2 cup vegetable broth
1/2 cup unsweetened non dairy milk (almond, soy etc. I prefer almond in this dish for the nutty flavor.)
1/4 cup nutritional yeast
salt/pepper
fried onion pieces
Prep the green beans and steam, and then set aside.
On medium heat in a large and heavy saucepan, melt 1 tablespoon of the butter then add the shallots. Cook until just starting to become translucent, and then add the garlic. Cook for an additional minute or so and then add in the mushrooms. Allow the mushrooms to release their moisture and carmelize nicely. Remove the mushroom/shallot/garlic mix from the pan.
Using the same pan, add the remaining butter and the flour. Using a whisk, combine the butter and flour to form a roux. Turn the heat down to prevent the mix from burning. After a few minutes, add the vegetable broth and milk and stir. Add the nutritional yeast, salt and pepper to taste and stir well. Allow the mixture to bubble gently for a few minutes. It will continue to get thicker as it heats.
Add the mushrooms and green beans and stir well. Pour the mix into a baking dish (a square pyrex would work well). If you want to serve right away, sprinkle the onions on top and bake the casserole in the oven for 20 minutes at 350. Otherwise, you can refrigerate the casserole (without the fried onions) and bake for 30 minutes at 350 when ready to serve.
I googled around today and came across a few recipes here and here. I decided to take some parts from each of these, and I am pleased with the results. This recipe can be made the day before and warmed in the oven before eating. Make sure you wait to add the fried onions until you are ready to bake.
1 1/2 pounds green beans, washed and trimmed to one inch pieces
1 + 3 tablespoons Earth Balance
8 ounces wild mushrooms, roughly chopped (I used white, crimini, and baby bella)
2 shallots, chopped
2 garlic cloves, crushed
1/4 cup flour (I used a gluten free flour to keep this dish GF)
1 1/2 cup vegetable broth
1/2 cup unsweetened non dairy milk (almond, soy etc. I prefer almond in this dish for the nutty flavor.)
1/4 cup nutritional yeast
salt/pepper
fried onion pieces
Prep the green beans and steam, and then set aside.
On medium heat in a large and heavy saucepan, melt 1 tablespoon of the butter then add the shallots. Cook until just starting to become translucent, and then add the garlic. Cook for an additional minute or so and then add in the mushrooms. Allow the mushrooms to release their moisture and carmelize nicely. Remove the mushroom/shallot/garlic mix from the pan.
Using the same pan, add the remaining butter and the flour. Using a whisk, combine the butter and flour to form a roux. Turn the heat down to prevent the mix from burning. After a few minutes, add the vegetable broth and milk and stir. Add the nutritional yeast, salt and pepper to taste and stir well. Allow the mixture to bubble gently for a few minutes. It will continue to get thicker as it heats.
Add the mushrooms and green beans and stir well. Pour the mix into a baking dish (a square pyrex would work well). If you want to serve right away, sprinkle the onions on top and bake the casserole in the oven for 20 minutes at 350. Otherwise, you can refrigerate the casserole (without the fried onions) and bake for 30 minutes at 350 when ready to serve.