GREEN BEAN CASSEROLE

Another Thanksgiving side worth the hype.

This one can be found in my book Simply Symon Suppers, but its so good I had to bring it back. The fried shallots we add on top are a fantastic savory, crispy addition to so many dishes so hold on to this recipe and use it all winter long.

Mushroom Gravy

2 pounds mixed fresh mushrooms and mushroom stems

1 ounce mixed dried mushrooms

4 tablespoons (½ stick) unsalted butter

3 medium garlic cloves, minced

1 tablespoon roughly chopped fresh thyme

Kosher salt

½ cup all-purpose flour

1 tablespoon sherry vinegar

1 tablespoon Worcestershire sauce

Casserole

Softened unsalted butter, for the casserole dish

Kosher salt

2 pounds green beans, ends trimmed

Freshly ground black pepper

¼ cup panko bread crumbs

Fried Shallots

Canola oil, for deep-frying ½2 cup all-purpose flour

½ cup cornstarch

Kosher salt

4 shallots, very thinly sliced

1. Make the mushroom gravy: In a large soup pot, combine the mushrooms, mushroom stems, dried mushrooms, and 10 cups cold water.

Bring to a gentle boil over medium-high heat. Reduce the heat to low to maintain a gentle simmer, partially cover, and cook until reduced by half, about 2 hours. Strain the mushroom broth (discard the solids).

2. In a large saucepan, melt the butter over medium heat. Add the garlic, thyme, and a pinch of salt. Cook until the garlic softens, about 1 minute.

Add the flour and cook, whisking, for 1 minute. Whisking constantly, slowly add the mushroom broth, then bring the sauce to a boil. Reduce the heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until slightly reduced and thickened, about 30 minutes.

3. Remove from the heat, stir in the vinegar and Worcestershire sauce, and transfer the mushroom gravy to a large bowl.

4. For the casserole: Preheat the oven to 400°F. Grease an enameled casserole dish with butter.

5. Fill a large bowl with ice water. Add 2 tablespoons of salt to a large pot of water and bring to a boil over high heat. Add the beans and cook until just tender but still crisp, about 2 minutes. Drain and immediately add to the bowl of ice water to stop the cooking and preserve the color.

​​6. Drain the beans, add them to the bowl of mushroom gravy, and toss to thoroughly coat. Season with a pinch of salt and twist of pepper and then transfer to the prepared casserole dish. Top with the panko.

7. Transfer to the oven and bake, uncovered, until golden brown and bubbling, about 30 minutes.

8. Meanwhile, make the fried shallots: Line a large plate or platter with paper towels. Pour 4 inches canola oil into a deep-fryer or deep heavy-bottomed pot and heat to 370°F over medium-high heat.

9. In a large bowl, combine the flour, cornstarch, and a pinch of salt and whisk to blend.

10. When the oil is hot, add the shallots to the flour mixture and toss to thoroughly coat, making sure to separate the shallots into rings. Toss the shallots in a sieve or colander to remove excess flour. Working in batches so as not to crowd the pan, carefully add the shallots to the oil and fry until golden brown and crispy, about 1 minute. Remove using a slotted spoon and drain on the paper towels. Season with a few pinches of salt.

11. Remove the casserole from the oven and top with the fried shallots.