{"id":794,"date":"2016-11-23T21:17:27","date_gmt":"2016-11-24T05:17:27","guid":{"rendered":"http:\/\/www.sherigormley.com\/?p=794"},"modified":"2016-11-23T21:18:39","modified_gmt":"2016-11-24T05:18:39","slug":"chanterelle-green-bean-casserole","status":"publish","type":"post","link":"https:\/\/www.sherigormley.com\/sherigormley.com\/recipes\/chanterelle-green-bean-casserole\/","title":{"rendered":"Chanterelle &#038; Green Bean Casserole"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-795\" src=\"http:\/\/www.sherigormley.com\/wp-content\/uploads\/2016\/11\/a24d6f34507d4f9fb8832510d71f939a.jpg\" alt=\"Chanterelle &amp; Green Bean Cassarole\" width=\"200\" height=\"165\" \/>This is a popular Pacific NW version of the traditional Thanksgiving side dish, Green Bean Casserole. Stephanie Kimmel, chef\/owner of March\u00e9 restaurant in Eugene, turned Thanksgiving\u2019s well-worn green bean casserole into a refined dish. The colorful fresh green beans and chanterelles baked in a homemade white sauce are a serious improvement over the 1950s three-can combo. For toppers, the golden shallot and bread crumb crust out-crunches canned french-fried onions any day. To make things easy on the big day, prepare the beans and sauce ahead.<!--more--> I still have my yellowed clipping of this recipe from The Oregonian &#8212; it&#8217;s worth the extra effort. YIELD: 6 servings<\/p>\n<div class=\"ingcontainer\">\n<ul class=\"inggroups\">\n<li id=\"17028046\">\n<h4>Beans and mushrooms:<\/h4>\n<ul id=\"17028046\" class=\"inggroupitems\">\n<li id=\"145989833\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1 to 1\/2<\/span> pounds fresh green beans, trimmed and cut into 3-inch pieces<\/span><\/li>\n<li id=\"145989834\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">2<\/span> tablespoons unsalted butter<\/span><\/li>\n<li id=\"145989835\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">2<\/span> cloves garlic, finely minced<\/span><\/li>\n<li id=\"145989836\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1<\/span> small yellow onion, finely chopped<\/span><\/li>\n<li id=\"145989837\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">8<\/span> ounces chanterelle mushrooms, cleaned and, if small, quartered or, if larger, sliced 1\/4-inch thick<\/span><\/li>\n<li id=\"145989838\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">2<\/span> teaspoons chopped fresh thyme<\/span><\/li>\n<li id=\"145989839\" class=\"item\"><span class=\"content\">Salt and freshly ground pepper to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<li id=\"17028047\">\n<h4>Sauce:<\/h4>\n<ul id=\"17028047\" class=\"inggroupitems\">\n<li id=\"145989840\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">4<\/span> tablespoons unsalted butter<\/span><\/li>\n<li id=\"145989841\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1\/4<\/span> cup all-purpose flour<\/span><\/li>\n<li id=\"145989842\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">2<\/span> cups whole milk<\/span><\/li>\n<li id=\"145989843\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1<\/span> teaspoon salt<\/span><\/li>\n<\/ul>\n<\/li>\n<li id=\"17028048\">\n<h4>Topping:<\/h4>\n<ul id=\"17028048\" class=\"inggroupitems\">\n<li id=\"145989844\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1<\/span> tablespoon unsalted butter<\/span><\/li>\n<li id=\"145989845\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1<\/span> tablespoon olive oil<\/span><\/li>\n<li id=\"145989846\" class=\"item\"><span class=\"content\">Scant 1\/2 cup sliced shallots<\/span><\/li>\n<li id=\"145989847\" class=\"item\"><span class=\"content\"><span class=\"ingquantity\">1\/2<\/span> cup fresh white bread crumbs<\/span><\/li>\n<li id=\"145989848\" class=\"item\"><span class=\"content\">Salt and freshly ground pepper to taste<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<hr \/>\n<div class=\"dircontainer\">\n<div class=\"editaction\"><\/div>\n<h3>INSTRUCTIONS<input id=\"cphMiddle_cphMain_lbEditInstructions\" class=\"editicon rollover txtplaceholder\" name=\"ctl00$ctl00$cphMiddle$cphMain$lbEditInstructions\" src=\"http:\/\/www.pepperplate.com\/img\/icon_edit_off.png\" type=\"image\" value=\"\" \/><\/h3>\n<ul class=\"dirgroups\">\n<li id=\"14966861\">\n<ol id=\"14966861\" class=\"dirgroupitems\">\n<li id=\"66620629\"><span class=\"text\">Preheat oven to 350 degrees.<\/span><\/li>\n<li id=\"66620630\"><span class=\"text\">To cook beans: Boil green beans in salted water until just tender, about 8 minutes. Drain in a colander and set aside.<\/span><\/li>\n<li id=\"66620631\"><span class=\"text\">To cook mushrooms: In a large saut\u00e9 pan, melt the butter. Add the garlic and onion and saut\u00e9 over medium-low heat until softened. Add the chanterelles and thyme and stir to combine. Cook until mushrooms have released their juices and the juices are reduced. Season liberally with salt and pepper.<\/span><\/li>\n<li id=\"66620632\"><span class=\"text\">To make sauce: In a heavy saucepan, melt the butter and whisk in flour. Cook for a minute or two to remove the rawness of the flour. Whisk in milk, about 1\/2 cup at a time, until the sauce is smooth. Add salt and cook, stirring often, until sauce is thick enough to coat a spoon.<\/span><\/li>\n<li id=\"66620633\"><span class=\"text\">To make topping: Melt butter and olive oil in a saut\u00e9 pan over medium-high heat. Add the sliced shallots and cook until soft and beginning to turn golden, 3 to 4 minutes. Add the bread crumbs and stir to coat. Season with salt and pepper.<\/span><\/li>\n<li id=\"66620634\"><span class=\"text\">To assemble: In a large bowl, combine green beans and mushroom mixture. Pour the sauce over all and stir until well-combined. Transfer mixture to a large buttered gratin or casserole dish. Smooth the top and sprinkle evenly with the bread crumb mixture.<\/span><\/li>\n<li id=\"66620713\"><span class=\"text\">Bake for about 25 minutes or until the cream sauce is bubbly and the bread crumbs are golden.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>This is a popular Pacific NW version of the traditional Thanksgiving sidedish, Green Bean Casserole. Stephanie Kimmel, chef\/owner of March\u00e9 restaurant in Eugene, turned Thanksgiving\u2019s well-worn green bean casserole into a refined dish. The colorful fresh green beans and chanterelles baked in a homemade white sauce are a serious improvement over the 1950s three-can combo. For toppers, the golden shallot and bread crumb crust out-crunches canned french-fried onions any day. To make things easy on the big day, prepare the beans and sauce ahead.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[77],"tags":[146,145],"class_list":["post-794","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chanterelle-mushrooms","tag-green-bean-casserole"],"_links":{"self":[{"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/posts\/794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/comments?post=794"}],"version-history":[{"count":3,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/posts\/794\/revisions"}],"predecessor-version":[{"id":798,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/posts\/794\/revisions\/798"}],"wp:attachment":[{"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/media?parent=794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/categories?post=794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sherigormley.com\/sherigormley.com\/wp-json\/wp\/v2\/tags?post=794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}