Recipe: Michelle's French Bean 'Casserole'

1 pound green beans

Salt

2 tablespoons butter

2 tablespoons olive oil, divided

1 medium yellow onion, peeled, halved and sliced thin

3 medium garlic cloves, minced

½ pound shitake mushrooms, stemmed and sliced thin

½ pound cremini cleaned and sliced thin

1 cup chicken broth

½ cup sour cream

2 tablespoons each: chopped fresh parsley and tarragon

1 cup fresh breadcrumbs

¼ cup chopped Marcona almonds

1 teaspoon finely grated lemon zest

Ground black pepper

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Place green beans, 1/2 cup water, and sprinkling of salt in a large skillet; cover, turn burner on high, and cook until beans are bright green and tender-crisp, about 5 minutes. Immediately cool beans in an ice bath, drain again, and set aside.

Meanwhile, heat butter and 1 tablespoon of the oil over medium heat until butter foams. Add onions; cook stirring until soft and golden brown, about 6 minutes. Add garlic; saute until fragrant, 1 to 2 minutes longer. Add mushrooms, saute until golden, about 5 minutes. Add chicken broth; simmer until it forms thin gravy, 2 to 3 minutes. Stir in sour cream and herbs and then the green beans; cook until heated through. Transfer to oven; cook to blend flavors, 8 to 10 minutes.

Meanwhile heat remaining tablespoon of oil in a medium saute pan over medium heat. Add breadcrumbs and almonds; stir until golden and fragrant, 2 to 3 minutes. Add lemon zest and a light sprinkling of salt and pepper; cook until fragrant, 1 to 2 minutes; set aside. Sprinkle warm green beans with seasoned breadcrumbs and serve immediately.

Serves:
6 to 8

Per serving for 6:
213 calories, 16g carbohydrates, 7g protein, 14g fat (6g saturated), 24mg cholesterol, 4g dietary fiber, 154 mg sodium

Tip:

Marcona almonds—mostly imported from Spain — are smaller, rounder, softer, and sweeter than most almond varieties. They’re becoming more widely available—Costco carries them — but if you can’t find them, substitute toasted sliced almonds.

To Simplify:

Substitute 1 pound pre-sliced cremini mushrooms for the shitakes and creminis.

To Lighten:

Substitute 0% Greek yogurt for the sour cream. It breaks slighty, when you stir it into the green beans, but in the end it’s almost undetectable. Sauteing mushrooms in less fat is more difficult, but possible. If you like, reduce the butter by 1 tablespoon.