This green bean casserole was gratifying to make because it came together easily and was super tasty.
|hey where did those crazy yams come from?|
First I boiled fresh green beans and set them aside to hang out with some yams.
Then I sauteed king trumpet mushrooms (from the Chinese store) in onions and garlic.
For the liquid portion I added vegetable stock and almond milk (instead of cream)
I then devilishly snuck in some marsala wine!
I seasoned liberally with whatever was around, namely white pepper, salt, garlic powder, and...nutmeg!
(Got that last one from Alton Brown)
|Mushroom soup detour! This was Mike's 1st lunch. Trumpet mushrooms are SO GOOD.|
Now it's straightforward. Note the shallot topping I made by tossing shallots (cut into rings) with panko breadcrumbs and flour. I also added some sliced garlic in there. Next time I'll double the amount--it seems to shrink like a sweater in the dryer. Off it went into the oven for 10-12 min at 350 until bubbling.
Note: Topping goes on towards the end of baking to ensure crispiness.