French Bean and Chanterelle Casserole
- 2 1/2 pounds French beans, with stems snapped off
- 2 tablespoons butter
- 5 large cippllini onions, thinly sliced
- 2 teaspoons Hungarian paprika
- pinch of cayenne pepper
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 1/2 pound Chanterelle mushrooms, rinsed and coarsly chopped
- 1/2 pound Baby Portabella Mushrooms, sliced
- 4 tablespoons flour
- 2 cups chicken stock
- 1/2 cup Crème Fraiche or Sour Cream
- 1 tablespoon fresh lemon juice
- 2 (4 ounce) packages Lars Crispy Onions
In a large pot of salted boiling water, add French beans and blanch until just tender, about 5 minutes. Drain beans immediately and rinse with cold water, then pat dry. Cut beans in half and set aside.
Over medium heat, melt butter in a large, deep sauté pan. Add onions, sauté for about 5 minutes or until translucent. Add paprika, cayenne pepper, ground pepper and salt; stir until combined. Add mushrooms, cover and cook for 5 minutes. Uncover mushroom mixture and cook for an additional 5 minutes, stirring occasionally. Gradually add flour to mushroom mixture, stirring to combine. Slowly add chicken stock (about 1/2 cup at a time) stirring constantly until all stock has been added and mixture is smooth. Bring sauce to a simmer and cook for an additional 5 to 8 minutes or until sauce has thickened. Once thickened, stir in crème fraîche, lemon juice and French beans. Simmer, stirring occasionally until beans are heated through, about 8 minutes.
Preheat oven to 400°. Transfer French bean mixture to a 9 x 13-inch glass or ceramic baking dish. Bake casserole for 20 minutes or until bubbling. Remove from oven and top with 1 ½ containers Lars Crispy Onions, covering the top completely (save the additional Crispy Onions for those who wish to add more to their individual serving). Serve warm.
Not the holidays without it!
Found this recipe when our family was looking for a different way to do green beans. It is certainly more time consuming than other recipes but well worth the efforts. My family literally demands it for the holidays! I use all baby portabellas like others have said and use shallots if I can not find the cippllini onions.
-Marion, on 11/22/15
A total winner!
I opted to try this version two years ago and haven't looked back. It's a real winner and so much fresher tasing than the "canned soup" recipe. Make sure to use the creme fraiche...substitutions don't work well. I, too, have used only baby portabella mushrooms as chanterelles aren't easy to come by in my stores. Still works great.
-LauraK, on 5/18/14
OMG i made this casserole last night for some guests that came over for dinner and they swore up and down that i had a degree in culinary arts. they actually want me to make some more of this to bring to work for part of our Christmas dinner coming up.i highly recommend giving this casserole a try. Thanks
-chivalrousguy, on 12/6/13
I was unable to get any chanterelles, so I used only portabella mushrooms and left out the onion as the french fried onion was enough for my family. It took extra time from the traditional recipe, but it was delicious!
-Sasha, on 12/2/13
I absolutely love this recipe!!! I have made this three years in a row now and it steals the show! So many levels of flavor and a bit of spiciness. Try making enough for second helpings of this one...first dish to go but always the one talked about the entire night. A MUST HAVE FOR HOLIDAYS!
-Jerrica, on 11/24/13