Green Bean And Pearl Onion Casserole

Recipe Ingredients

1 lb	454g / 16oz	Fresh green beans
2 cups	125g / 4.4oz	Pearl onions
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
2		Garlic cloves - minced
1		Shallot - chopped
2		Bay leaves
3 cups	711ml	Assorted wild mushrooms - sliced
		= (such as oyster, cremini and shiitake)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Fresh thyme leaves
2 tablespoons	30ml	Flour
3 cups	711ml	Milk
1		Fried onions

Recipe Instructions

Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.

Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.

Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1B09) - from the TV FOOD NETWORK

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