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 fraîche
- 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.